In a mixer bowl, put the sprouted flour. Blend the egg yolks and 1/2 cup water together. Pour over the flour. Mix well. If the dough doesn't cling together, add 1 tablespoon water at a time, mixing well after each addition. Wrap the dough in saran wrap. Allow to set for 1 hour. This allows the dough to fully absorb the flour and it will soften somewhat. Divide the dough into egg size pieces. With the noodle maker on #1 roll the dough through a few times until it is smooth. Lay on a cloth or hang on a drying rack. Repeat until all the dough its put through at thickness 1. Turn the dial to #5 or #6 (depending how thick you want the noodles) and put all pieces through again. Hang on a drying rack for 30 minutes. Cut to the desired width. Lay noodles on a baking sheet to dry. I will let them dry for up to 48 hours to be sure they are completely dry. I like to air dry them so that I can store them in my pantry.