Servings: 4

Noodles: subheading: Noodles:
2 cups unbleached white flour, plus flour for rolling out the dough 2 cups unbleached white flour, plus flour for rolling out the dough
3 eggs, lightly beaten 3 eggs, lightly beaten
Cooking Water: subheading: Cooking Water:
1 gallon water 1 gallon water
2 tablespoons kosher salt 2 tablespoons kosher salt
To finish noodles: subheading: To finish noodles:
¼ cup (½ stick) butter ¼ cup (½ stick) butter
Kosher salt and freshly ground pepper, to taste Kosher salt and freshly ground pepper, to taste
Grated Parmesan cheese, as an accompaniment, optional Grated Parmesan cheese, as an accompaniment, optional

Pour the flour into the work bowl of a food processor and, with the motor running, add the eggs. Pulse the motor off and on until the mixture comes together to form a fairly firm dough. (If no food processor is available, simply pile the flour in a mound on a clean kitchen counter. Press a depression in the center of the mound to create a small "well." Pour the lightly beaten eggs into the well, then beat the eggs with a fork, gradually working in the surrounding flour to create a fairly firm dough.)
On a lightly floured surface knead the dough until it is very smooth and very elastic, about 5 minutes. Drape the dough with plastic wrap or a damp, lint-free towel and set it aside for at least 10 minutes; this will allow the gluten that was developed during the kneading process to relax a little so the dough can be rolled out.
Clean and dry the work surface, then sprinkle it with flour. Roll the pasta into a large circle about ⅛ inch thick. Working quickly, to prevent the pasta from drying out, elongate the circle of dough into a rectangle by stretching it as you roll. Continue rolling and stretching the pasta until it is as thin as you can get it. You should have an oval/rectangular sheet of pasta about 24 by 18 inches.
To cut the noodles, roll the sheet of pasta, jelly-roll style, and cut across the roll to make ribbons, about ¼ inch wide.
To cook, put the water and salt in a large stockpot over high heat; when the water comes to a full, rolling boil, stir in the noodles. Stir attentively to prevent the noodles from sticking together. As soon as the water returns to the boil, count to 10 and test the noodles; cook until they are just tender.
Drain the noodles through a colander and save a little of the cooking water to toss with the noodles later. Put the butter into the empty pot in which the noodles were boiled and stir the butter around until it is mostly melted. Toss the cooked noodles with the hot butter and stir in enough of the cooking liquid, a tablespoon at a time, to make a creamy sauce around the noodles. Season to taste with salt and pepper and serve hot with grated Parmesan passed separately.