2 1/3 c. all-purpose flour
1 tsp. dried basil, marjoram, or sage, crushed (optional) I didn't do the herbs but maybe next time I will.
1/2 tsp. salt
2 beaten eggs
1/3 c. water
1 tsp. cooking oil or olive oil
In lg bowl stir together 2 cups of the flour, herbs (if desired) and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, water, and oil. Add egg mixt. to flour mix. ; stir to combine.
Sprinkle a clean kneading surface with the remaining 1/3 c. flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8-10min max.) Cover and let the dough rest for 10 min.
Divide dough into 4 equal portions. On lightly floured kneading surface, roll each dough portion into a 12-in. square (about 1/16 inch thick, like we know how thin that is.. ha ha!) Let stand, uncovered, about 20 min. Cut as desired, I rolled each portion up in a tube and cut little sections as in the picture above, about 1/2 an inch thick. Bring enough water in a large saucepan to a boil and add 1 tsp. salt and 1 T. olive oil or cooking oil to the water to prevent noodles from sticking. Once boiling, add unrolled noodles a few at a time and cook for approx. 1 1/2 -2 min.