I grew up with home made egg noodles- literally- just egg and flour- rolled out with a rolling pin, then rolled up like a jelly roll, sliced thin with a sharp butcher knife, and hands swatted with the back of the knife when we tried to swipe a noodle to eat.
They were left on a newspaper on the table to dry then cooked.
I have not made them for years. I think I need to try using my fresh ground wheat flour.
Thats’s the way we do it!
Roll it up and slice!