Beat the egg yolks along with a little salt and one tablespoon of cold water. Stir in enough flour to make a very stiff dough.
*NOTE: This instruction - "to make a very stiff dough" - may seem a little vague, but there's actually a reason I list it this way. Flours can vary as to how much water they will absorb. In very dry climates, where there is little humidity, the flour will react very differently than if it were in a very humid and damp climate. To say that you should add enough flour to make a very stiff dough simply means to add flour until everything is well incorporated and no longer sticky or wet. It should nearly resemble a pie crust, but yet be flexible. To achieve this, you can add your flour half a cup at a time until you start seeing thicker results. Don't be discouraged if it takes a little time to perfect this.
Roll the dough out as thin as paper, if possible, and then roll it up. Let this stand for at least one hour.
Cut dough, while still rolled, with a very sharp knife. You can now unroll the noodles and cook them immediately or let them dry.
Noodles made this way keep for a good long while and can be used in many ways. As a main dish, topped with pesto, tomato, or a cream sauce. Shredded meats can be added, or you can use them to make a soup go farther.