This is a recipe from my Aunt Bessie. She was a fabulous cook, a dry wit, and a classy Southern lady.
- Stir together flour and salt in a bowl. Make a well in the center; add eggs and egg yolk. Stir with a wooden spoon to mix thoroughly.
- Turn dough out onto floured board. Knead until it is smooth and elastic. Cover dough with a tea towel and let stand 1/2 to 1 hour.
- Roll dough out on a floured surface using a stockinette-covered rolling pin. (Not sure what that is, but just use a rolling pin.) Roll to 1/8" thickness or less. Turn dough over as you roll to prevent from sticking to the board. Cover and let stand another hour.
- Roll the sheet of dough up like a jelly roll and cut into strips about 1/2" wide or as wide or narrow as you like.
- Gently unroll strips and allow to dry a few minutes before cooking.
- Bring 2 quarts of chicken broth to a fast boil. Drop in noodles and boil 15 minutes or until done.