By Hand: In a large bowl, cut together with a pastry blender or your fingers to form fine crumbs:
1 1/2 cups all-purpose flour
4 teaspoons cold unsalted butter
1/8 teaspoon salt
Make a well in the center. Lightly beat together and add to the well:
2 large egg yolks
2 large eggs
Using a fork, gradually mix the flour mixture into the eggs, and continue to mix until the dough comes together. Divide the dough into quarters. Start rolling out 1 piece of the dough with a rolling pin, stretching it a little more with each roll. Between each rolling and stretching, continue to sprinkle it with flour if needed to keep it from sticking. Repeat this procedure until the dough is paper thin and translucent. Repeat with the remaining dough. Let it dry on a pasta rack or makeshift dowel for about 20 minutes. Avoid drying the noodles too much. Roll the noodle sheets up and cut to the desired thickness. The noodle dough can also be rolled and cut with a hand-cranked pasta machine; follow the manufacturerΓÇÖs instructions.
In a Food Processor: Cut the butter into very small pieces and place in the bowl with the flour and salt. Pulse 2 or 3 times to mix. Add the eggs and pulse again to mix the dough. The dough should form a ball around the blade. Do not overmix. Roll out as directed above.
