Beat egg and egg yolks together until very light.
Add remaining ingredients.
Divide into thirds.
Roll each third, as thin as possible, on a lightly floured board or a pastry cloth.
Place rolled dough between two clean towels and let remain until partly dry.
Then carefully remove by rolling over, like a jelly roll.
Place on a wooden board.
With a very sharp knife, cut into fine strips.
Store in a tightly closed jar until used.