These are the noodles that mom's family has made through the generations every Thanksgiving and Christmas. Some of us request them on our birthdays as well. I believe they came from Betty Crocker's cookbook for the noodles part and then we just added to them. In our family it is a tradition to hand down the responsibility of making the noodles every year. Right now, my twenty year old daughter has the responsibility. They take a while to make, but so worth it! We have to guard the dough when it is drying, every one "snitches" the raw dough! It seems we double the recipe every year!
1In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add egg yolks, whole egg and water to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.)
2Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for medium noodles or 1/2-inch strips for wide noodles. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry.
3You can break noodles in to what ever size you want, but allow as much flour as possible to stay on the noodles, this will help with thickening your broth. In 6- to 8-quart saucepan, heat 4 quarts chicken broth to boiling; add pasta. Reduce heat to a low boil and boil uncovered stirring occasionally, until al dente. Add in the chicken or turkey, if desired and allow it to heat through. Season to taste with salt and pepper. Your broth should be nice and thick when you are done.