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1 cup flour
1 egg
1/2 egg shell of milk

Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.

Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles.

This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.

Submitted by: Diane McFarland
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