Beat the egg yolks with the whole egg until very light.  Beat in the salt and water.  Stir in the flour and work with hands until blended.  Divide dough into 2 parts.

Roll out each part as thin as possible on a lightly floured board.  

Let stand until partially dry (like chamois skin), at least 1 hour.  Roll up like a jelly roll and cut into strips of any desired width.  Shake out strips and allow them to finish drying before using or storing them.