HOMEMADE EGG NOODLES

THE NOODLE DOUGH:
1¾ cups all-purpose flour 2 "large" eggs 2 to 4 tablespoon cold water	Place the flour in a mixing bowl, make a well in the center, and break in the 2 eggs; blend them with 2 tablespoons of the water, and gradually mix in the surrounding flour with a wooden spoon or spatula. Blend vigorously to make a stiff dough; turn out onto a work surface and knead vigorously with the heel of your hand, adding droplets more of water to unblended bits. Dough should just form into a mass - the noodle machine will do the rest.
FINISHING the DOUGH and FORMING NOODLES Cut the dough in half and cover one piece with plastic while forming the other. Flatten this piece of dough into a cake the size of your palm, and pinch one edge so it will fit into the machine. Set smooth rollers to their widest opening - number 8 on most machines. Crank the dough through. Fold dough in half, end to end, and crank through several times until dough is smooth and fairly evenly rectangular; as necessary, brush dough with flour before passing through rollers, since it will stick to the machine if it is too damp. When dough is smooth, reset rollers to the next lower setting and crank it through, then to the next lower, and the next - which is usually number 5. By this time your strip of dough will be so long you will probably want to cut it in two; now pass the first and then the second half through number 4, the setting that gives the right thinness for noodles and lasagna. Hang each strip as it is finished on a broom handle to dry out briefly (but not to stiff - 4 to 5 minutes are usually enough). Repeat the process with the reserved piece of dough, then crank the dried strips through the noodle roller, set at number 4, and hang noodles on broom handles as you cut them. Noodles may be formed and cooked at once, or formed in advance and cooked later. For instance, you may let them hang on the broom handles until they have dried thoroughly, and then package them.
COOKING NOODLES:
A large kettle filled with at least 8 quarts rapidly boiling water 2 teaspoons of salt per quart of water Butter and olive oil (or your choice of dressing) salt and pepper	About 5 minutes before serving plunge the noodles into the rapidly boiling water and cover until boil is reached. Then boil uncovered, frequently testing the noodle cooking by eating a strand - fresh soft noodles take but a minute of cooking, while dry noodles take a minute or two longer. Once they are done, drain in a colander, shaking vigorously to remove excess water. Spread a little butter and oil in the platter, turn in the noodles and toss, adding salt and pepper and more butter and oil. Serves 8 generously (the equivalent of 2 boxes of noodles)