At first I was a little worried. The eggs (5-6) and flour (about 4 cups) combined in my mixer to make an almost clay-like substance. It was hard and sticky, not "silken" as the recipe suggested it should be. But after kneading the dough by hand and letting it rest in the fridge for a few minutes it started to resemble a workable substance.
I rolled the dough out to the suggested 2mm thick--as measured by Sweet Husband with his micrometer--and started slicing. Surprisingly, the noodles weren't terribly stick or doughy. I found I could stack them on top of each other and move them around, yet they still came apart easily when I was done.
The only problem was that they still looked too thick to me. They looked like Nice Grandma's chicken and noodle noodle's, not like the thin, more elegant noodles that I really wanted. I consulted my cookbook, which said that to get super thin noodles you absolutely have to have a pasta maker. Undettered by my lack of kitchen gadgetry, I took each individual noodle that I had cut out, and rolled over it a few times more to get my noodles nice and paper thin. It was time consuming--and it bruised my little wrists to no end to do so much rolling--but it worked like a charm.
I stacked my pretty noodles over the back of a kitchen chair, put the chair on the counter (to avoid the noodles becoming the dogs' midnight snack), and left them to dry for dinner tonight. In retrospect, I should have probably covered the chair in plastic wrap of something for ease of removal later, however it all worked out regardless.
We made a yummy fresh basil-and-spinach pesto to top them off....