1 egg
2/3 c. flour (about)
1/4 tsp. salt

Beat egg slightly, add salt and enough flour to make a stiff dough. Roll out very thin, and set aside to dry for an hour or more. It must not be the least bit sticky and so dry that it will break or be brittle. Fold into a tight roll, or cut into 3 inch strips, placing the strips all together one on top of another. Now cut these long strips crosswise into very fine strips or threads. Toss them up lightly with fingers to separate well. Spread them out on the board to dry. When thoroughly dry, put in covered jars for future use. Drop by handfuls into boiling soup 5 minutes before serving.