• On a clean work surface, pile the flour into a mound. Make a well in the center of the flour and add the egg yolks and kosher salt into the well.
• Using a fork, gently whisk the egg yolks, gradually incorporating flour from the edges of the well into the mixture. Continue until the dough starts to form.
• Add water, a teaspoon at a time, as needed, to help the dough come together. Once the dough holds its shape, knead it by hand for about 10 minutes until smooth and elastic.
• Lightly flour your work surface and roll the dough out to a thickness of about ⅛ inch. If the dough begins to stick, gently lift it and dust the surface underneath with more flour.
• Using a pizza cutter or sharp knife, cut the dough in half widthwise. Then, cut each half into ¼-inch-wide strips lengthwise to form noodles. Gather the strips into small piles and let them rest for a few minutes.
• Cook immediately or freeze for later use.

Freezing The Noodles

• Lightly dust the noodles with flour and lay them flat on a baking sheet. Freeze for 1 hour to set, then transfer to an airtight container or freezer bag. Be sure to remove as much air as possible to prevent freezer burn.

Cooking The Noodles

• Fresh noodles: Boil in salted water for 2-3 minutes.

  Frozen noodles: No need to thaw! Drop the frozen noodles directly into boiling water and cook for 8-10 minutes.