Plain Dough
<pre>
2 cups flour
2 eggs, beaten
1/2 cup water
1/2 tsp salt
</pre>

Sour Cream Dough (no salt)
<pre>
8 1/4 oz. bread + 6 3/4 cake flour (or 3 cups AP)
5 1/4 oz. eggs (3 large eggs)
4 oz. lukewarm water (1/2 cup)
1 1/2 oz.shortening (3 Tbs butter or Crisco)
1 1/2 oz. sour cream, plus a tad more for good luck (3 Tbs)
</pre>

Milk Dough
<pre>
6 cups flour
1 large egg, beaten
1 cup water
1/2 lb (1 stick) butter
1 tsp salt
1 tsp baking powder
1 cup milk
</pre>

Egg Yolk Dough
<pre>
6 cups flour
1 whole egg (for a half-batch, continue to use the whole egg)
2 cups water (potato water reserved from boiled potatoes may be used)
1 Tbs salt
4 egg yolks, beaten
</pre>