Italian egg noodle dough can be rolled out particularly well with the noodle machine. For the original dough, mix both types of flour and press a depression in the middle. Beat the large eggs, add to the well and whisk with a fork. Work in the flour from the edge by hand little by little. Knead vigorously with the ball of the thumb for 10 minutes. Italian egg noodle dough should be elastic and slightly sticky at the end. Form into a bullet. Wrap in foil and let rest for 30 minutes at room temperature. Italian egg noodle dough is first rolled out in portions to level 1. In between, sprinkle thinly with flour. Roll out thinly step by step up to step 6. Cut into any shape. Italian egg noodle dough is boiled in boiling salt water for 5 minutes.