1 beaten egg
2 tbsp. canned milk
1/2 tsp. salt
1 c. all-purpose flour

In a mixing bowl combine egg, milk and salt. Stir in enough of the flour to make a stiff dough. Cover and let rest for 10 minutes.

On a floured surface roll dough into a 16"x12" rectangle. Let stand 20 minutes. Roll up loosely; cut into 1/4" thick slices. Unroll; cut into desired lengths. Spread out and let dry on a rack 2 hours. Store in an air tight container until ready to use.

Drop noodles into a large amount of boiling salted water or soup. Cook, uncovered, 10 to 12 minutes or until done. Makes about 3 cups.

WHOLE WHEAT NOODLES: Prepare noodles as above except substitute 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour. Continue as directed.

GREEN NOODLES: In a saucepan combine 1 1/4 cups torn spinach leaves and 2 tablespoons water. Cover and cook until spinach is very tender. Cool slightly; place spinach and liquid in a blender container. Add 1 egg and 1/2 teaspoon salt; cover and blend until smooth. Transfer mixture to a bowl. Add about 1 1/4 cups all-purpose flour to make a stiff dough. Knead dough on a lightly floured surface for 1 minute. Roll out very thin; let stand, roll up, cut into slices, dry and cook as directed above. Makes about 3 1/2 cups.