1 tbsp warm water
Whisk the flour and sea salt together. Make a well in the center and pour in the wet ingredients. Mixing with a fork, beat the eggs and start incorporating the flour a bit at a time. Add additional flour as needed until the dough forms a ball and does not stick to the mixing bowl too much. (I added maybe half a cup of flour since the eggs I used were pretty large)
Cover mixing bowl with damp tea towel and let sit for 10 minutes. On a floured surface, knead the dough until it no longer sticks to the counter.
To roll out the noodles: divide out the dough, roll it out thinly, and then slice into thin strips of pasta (like linguine). Slice again to make shorter egg noodles. We also just formed some noodles by breaking off small pieces of dough and shaping rough noodles with our hands.
For the haluski:
1/2 head cabbage (1 whole head if it's a small cabbage)
1 large yellow onion
2-3 tbsp ghee
Slice the onion into strips. Cook over medium heat in the ghee until transluscent. Slice the cabbage thinly and add to the pot. Cook for about 15-20 minutes until the cabbage just starts to break down. I like my cabbage to still have a little crunch. You can cook it down into mush if you want to.
To cook the noodles: Bring a large pot of salted water to boil. Toss the noodles in small batches. Make sure to give the pot a stir after tossing in the noodles so they don't stick to the bottom. The noodles are cooked when they float to the top. This only takes about 1-2 minutes, so watch closely.
When all the noodles are done, mix all the ingredients together. Top with freshly ground black pepper and enjoy. We even added some hot sauce to our bowls for extra flavor. Adding more ghee is an option too!