Noodles with egg

This is a recipe I first made about 30 years ago, to which I have now added a sprinkling of turmeric. It's a spice I add to all gravy dishes, omelets, in some cakes, ice cream and tea. In egg dishes it enhances the colour of the yolk nicely, especially when the yolk isn't very yellow, so it's also suitable for noodles. The flour I used is bought at the market (from the farmer), I haven't bought from the shop for a very long time.

1. Mix the eggs, water, salt and turmeric.
2. Add the flour gradually.
3. Knead until it comes away from your hand.
4. Divide the dough in half and form two balls.
5. Cover and leave to rest for 10'.
6. Roll out a sheet as thin as possible. Sprinkle with a little flour and roll into a roll. Cut very thin strips crosswise and twist to dry a little.
7. They can be used as they are or left to dry.