Homemade Noodles

Use equal amounts of durum wheat germ flour and white grain or buckwheat flour, add in eggs, one at a time, mixing by hand

Crumble and mix together, to begin to form a semi-solid dough. Flatten, knead and smash well, fold - several times, until almost all the flour has become integrated into the dough

Roll over the dough, to make it flatten, then fold and roll again several times until the dough is mostly uniform in consistency

Cut off smaller pieces of the dough, one at a time, about 15cm x 15cm x 1/2 - 3/4cm thick, to work more easily. Cover larger piece while working the smaller piece.

Roll out each smaller piece, turning it a few times. Gather the extra flour and small bits of dough that detach often, integrating them into the dough as you roll it. Dust the surface with flour when necessary, to avoid sticking.

When the dough is thin enough you can see your hand as a shadow behind the sheet, when held up, lay it out on the board and dust it with flour, turn, and dust the other side.

If you have a dough cutter, roll it along the dough, pressing to cut. Then lift and separate the noodles. If you don't have a cutter, roll the pasta around the rolling pin, mark regular cuts on the pasta, and cut around the rolling pin, separating and unwinding each noodle as you go.

Create small piles of 1-3 noodles, to let dry a bit. It can be boiled immediately, or placed in the fridge for later after drying a bit. Dust with flour to avoid sticking. Don't put in airtight container in fridge, to allow air circulation and avoid accumulated humidity.

While the pasta is drying, or if you have to wait to use it for a while, move the nests to keep them from sticking, dusting with flour is they seem too humid.