Like Spatzle, egg noodles are served throughout the Black Forest. My mother prepared them regularly, and I did as well in Gasthaus and Hotel Kitchens. They are simple yet flavorful and pair well with just about any stew, casserole, or ragout. To enjoy these noodles in their purest form, toss them with some butter and salt as I suggest here.
2 cups all-purpose flour
2 eggs, lightly beaten
2 egg yolks, lightly beaten
2 teaspoons vegetable oil
2 tablespoons unsalted butter salt
Combine the flour, eggs, egg yolks, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until the dough comes together and forms a stiff ball. Remove the dough, wrap in plastic wrap, and set aside to rest at room temperature for 1 hour.
On a lightly floured surface, flatten the dough to about 1/4 inch thick and roll with a rolling pin until very thin, about 1/16 inch thick. Cut the dough into strips of noodles about 1/2 inch wide and 2 inches long.
Bring 2 quarts of salted water to a boil in a large saucepan, add the noodles, and cook until al dente, about 2 minutes.
To serve, strain and pour the noodles into a large serving bowl. Add the butter, tossing to coat, and season with salt.
If you plan to dry this pasta and store it for later use, replace about 1/4 cup of the all-purpose flour with semolina flour. This will make the dough a bit more durable. Arrange the freshly cut strips of dough on a parchment-lined baking sheet and set aside to dry completely, about 2 hours. Seal the dried pasta in an airtight container and it will keep for several weeks.