This week I have been making lokshen

Lokshen is the Yiddish words for noodles. They are made just like pasta all'uovo, that is, simply flour and eggs worked together (with a tiny bit of salt) until they form a dough. The dough is rested, then rolled out and the rolled out sheets allowed to dry a bit before being rolled up and sliced across into shreds. My late mother made them almost weekly; I've decided to make them more often, particularly for Jewish festival meals. They taste really good, so it's worth the effort. I have found that it is better to use ordinary plain flour; Italian 00 is too springy for these and makes a dough that is best put through a pasta machine. My measurements were 500g plain flour and 6 eggs for Jewish new year dinners (made 36 servings in soup, over two nights).  I have just made a smaller batch: about 300g of flour and three eggs, which will serve fewer people.