I remember coming home from school and seeing home-made noodles hanging from yarn attached to the kitchen cupboards. We'd snap a bit of the bottom off and eat, and be scolded for doing so. The anticipation of that night's dinner was huge: Chicken Noodle Soup and Mom's rolls! To this day I only ever use home-made noodles in my soup.
(from Better Homes & Gardens New Cook Book, the red checkered one)
2 c flour
1/2 tsp salt
2 beaten egg yolks
1 beaten egg
1/3 c water
1 tsp oil
Combine dry ingredients, and make a well in the center. beat together eggs, water and oil, and pour in to the well. Mix with spoon then use hands to mix completely together. Knead in more flour a little at a time until smooth and no longer sticky. Divide into 4 sections, this makes it a bit easier to roll and cut. Let the sections sit for a few minutes covered. Roll out to desired section, not to thin or they will break off easily on the yarn. Cut into 1/4 inch wide noodles, then hang on a thick string (best) or yarn (ok). I make this in the night then let them dry over night and can be used as soon as a noon-day meal. Just make sure they aren't soft. You can boil them with your favorite soup recipe, or eat them with pasta sauce or butter and parmesan cheese.