Sift 4 cups of flour into a large bowl; make a well in the center.

Add eggs one at a time, mixing thoroughly with each addition.

Gradually add cold water, mixing until the dough forms a ball.

Place the dough on a lightly floured board and push it away from you.

Make a quarter turn as you push the dough until smooth and elastic.

Cover with a linen towel and let rest for 10 to 15 minutes.

Divide dough into two parts and roll out until very thin.

Roll into a jelly roll type, sprinkle flour on top to prevent sticking.

Cut into 1/4 inch pieces and unroll to dry on a floured board for 1 to 2 hours.

To cook, bring 5 quarts of water to a boil; add 1/2 teaspoon of oil.

Drop noodles into boiling water, stirring occasionally.

Test for doneness; the pasta should be firm to the bite.

Drain in a colander and add to sauce.