1 c. flour
1/2 tsp. salt
1 egg
2 tbsp. water

Blend ingredients with wire whip until mixed well (very stiff dough). Shape into ball and knead on lightly floured surface until thin, keeping flour underneath so it won't stick. Allow dough to partially dry (about 45 minutes). Cut dough into strips 3 inches wide; stack on top of each other. Slice from the narrow end 1/8 inch strips. Separate noodles and allow to dry completely. Store noodles in tightly covered container or ziploc bag.

Noodles can be made into your favorite recipes.

CHICKEN NOODLE SOUP:

6 c. chicken broth
1 c. diced chicken
1 tsp. parsley flakes
1 carrot, shredded
Salt and pepper to taste

Bring water to boil. Add noodles and all other ingredients. Simmer 1 hour until noodles are cooked. Add more broth if necessary.