Add 1 cup all-purpose flour to a food processor bowl along with a pinch of salt and 1/4 teaspoon baking powder. Pulse several times to mix.
Add 3 large egg yolks and half of the 1/4 cup heavy cream to dry ingredients and process until it mimics the texture of corn meal.
Gradually drip in the rest of the cream until the mixture is just damp enough to stick together when pressed with your hand. It should not be wet or excessively sticky.
Knowing when you've added the right amount of liquid takes some experience best learned from your mistakes or while watching over Grandma's shoulder. If necessary, add more flour or cream/milk.
Use your fingers to press the dough into a ball and remove it from the bowl. Cover and allow to rest for 10+ minutes. Divide the dough into four portions. Smash each section into a flat pancake with the palm of your hand on a floured board. It's OK to be liberal with the flour.
Rolling out the dough:
Set the noodle machine thickness to 1 and roll one dough patty between the smooth rollers. Fold over and put through the machine again.
Repeat process at least 4-5 times until sheet of dough is smooth and shiny. Do this with each patty. Although this sounds time consuming, it goes fast once you get the hang of it.
Set the thickness of smooth rollers to 2 and roll each sheet through once or twice, tugging slightly on the dough as you pull it through. Keep moving the roller thickness up a notch and repeat the process. I like my noodles as thin as possible, so I go all the way to 6 on my machine, but 5 is also good.
Along the way, use flour whenever necessary to keep the dough from sticking. As dough strips get thinner, they get longer. Cut in half crosswise as needed.
When noodles reach desired thinness, lay them out to rest and dry making sure there is no overlap between strips.
When noodles have dried just enough (again, experience is the best teacher), cut strips as long as you want your noodles. I usually make mine 3-4 inches.
Feed strips through the fine noodle cutter. Noodles should NOT stick together as they come out of the cutter. If they do, allow the dough to dry longer or dust them with more flour.
You may cook fresh-cut noodles immediately. Otherwise, allow cut noodles to dry for several hours. Occasionally toss cut noodles with fingers to encourage even drying. When brittle, place in zippered plastic bag and store in a cool, dry place for up to a week or freeze.
Cooking the noodles:
Pour 1 quart seasoned chicken or turkey stock (reserve 1 cup of stock to add later, if needed) into a medium saucepan and boil.
Drop noodles into boiling broth and cook until tender--about 1 minute if noodles are fresh and undried. If dried, cook longer--5-6 minutes. Turn off the heat. Do not drain.
As noodles sit in the hot broth, the noodles will absorb moisture and the entire mixture will thicken slightly--perfect for serving over or next to mashed potatoes.
Add remaining broth if necessary to keep noodles moist. Like all pasta, they absorb more liquid the longer they marinate in broth.