Homemade Italian Egg Noodles
I learned how to make these in a town close to Florence when we were there on vacation.

4 cups flour
7 eggs
flour

Make a hill with the flour on a flat surface.  Create a bowl in the middle and crack all the eggs into it.  (This is where the little Italian grandma suggested we wash our hands because the outside of eggs are dirty).  Start incorporating the eggs into the flour with your hands and add a small handful of flour as needed.  Knead until smooth.  Use a long, somewhat thin, wood rolling pin (preferrable without handles).  Roll the dough into a circle and when about 1/2 inch thick, sprinkle with flour and wrap the dough around the pin.  With your hands starting in the middle, do short back and forth motions with the dough wrapped pin, while working your hands out to the edges.  This will lengthen the dough and be easier to get it the desired thinness (yes, that's a word...I may have made up).  Unroll the dough from the pin and roll it a couple more times to get it as thin as you want (again "thinness" would be appropriate here). :)  Fold the dough in 3 inch lengths and use a knife to cut it as thin as you want.  Grab the ends and shake it out to reveal your beautiful egg noodles!

Toss them in boiling water to cook.