In a medium mixing bowl, whisk together the egg, egg yolks, and cold water until smooth and well combined.

Stir in the salt and gradually add the flour, mixing with a fork or spoon until a rough dough begins to form.

Transfer the dough to a lightly floured surface. Knead it by hand for 8–10 minutes until the dough becomes smooth and elastic.

If the dough is too sticky, add more flour 1 tablespoon at a time. If it’s too dry, add a few drops of water.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. This helps relax the gluten, making it easier to roll out.

Divide the dough into 2 portions for easier handling.

Roll each portion into a thin sheet (about ⅛ inch thick) using a rolling pin. For thinner noodles, keep rolling until desired thickness is achieved.

Use a sharp knife or a pasta cutter to slice the dough into thin strips for noodles. Adjust the width based on preference—thin for soups, wider for fettuccine-style pasta.

For firmer pasta, let the noodles rest on a floured surface or drying rack for 15–20 minutes before cooking.

Bring a large pot of salted water to a boil.

Add the noodles and cook for 2–3 minutes or until tender but firm. Fresh noodles cook quickly, so keep an eye on them.

Drain and serve immediately with your favorite sauce, soup, or butter.