1 3/4 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 teaspoon butter in room temperature
In a bowl, mix flour and salt. Add eggs and butter, mix thoroughly, knead until smooth and form a ball. The dough should be a little hard but not too hard. If dough is too dry add 1 tablespoon water or more butter, if too sticky add flour. Cover the bowl with plastic wrap and let sit about 20 minutes .
After this time, divide the dough into 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll out the dough, 1 part at a time, into paper-thin round pancake, leave to dry (around 20 minutes), keeping remaining dough covered. Dough of a perfect hardness requires a lot of strength at sheeting.
Roll the round pancake into a roll and cut in desired size. Sprinkle the noodles on pastry board and leave to dry for a few minutes.
Before cooking, shake thoroughly with flour. Cook in 8 cups boiling salted water (1 tablespoon salt) until tender.Drain thoroughly.