I:

1 c. all-purpose flour
1/2 tsp. salt
1 egg

2 tbsp. milk II:

1 c. all-purpose flour
1/4 tsp. salt
1 egg yolk
3-4 tbsp. water

Place steel blade in dry work bowl; add flour, salt and egg. Process until consistency of cornmeal. With machine running slowly add milk or water through feed tube. Process until a ball forms. Transfer to floured surface. Let rest 10 minutes. Roll to 16 x 12 inch rectangle. Let rest 15-20 minutes.

Slice dry and store in refrigerator or cook in large amount of salted, boiling water uncovered for 10-12 minutes. For dumplings cut into squares. Fill and drop in broth; do not boil hard.

Whole Wheat Noodles: Substitute 1/2 cup whole wheat flour for 1/2 cup white.