Bow Tie Noodles

Directions

1. 1
   Put the flour into a food processor and put the eggs and yolks on top.
2. 2
   Pulse until mixed, then slowly add 2 to 4 tablespoons water until the dough thickens.
3. 3
   Remove and form into a ball.
4. 4
   Wrap in plastic and let rest at room temperature for 1 hour.
5. 5
   Roll out the dough as thin as possible on a well-floured surface.
6. 6
   Cut into 2 1/2-inch squares.
7. 7
   Form into bow ties by gently folding the squares and pinching them in the middle.
8. 8
   Let the noodles dry on a floured board or sheet pan for 3 hours, then keep in the refrigerator, between layers of waxed paper in sealable plastic bags, until ready to use, up to 3 days.
9. 9
   (Or store in freezer for up to 3 months.)
10. 10
    Bring a pot of salted water to a boil.
11. 11
    Cook the noodles until tender, about 3 minutes.
12. 12
    Drain and serve with kasha varnishkes (see recipe).