1 lg. egg
3/4 c. flour
1 tsp. salt
1 egg shell of water (use egg shell for measuring water)

In a bowl, beat egg lightly. Add flour, salt and water (use egg shell to measure water, it's the only way noodles come out right). Knead until smooth. Toss on lightly floured board and roll as thin as possible. Cover with clean cloth and set aside for about 20 minutes.

Cut into 6 long strips. Dust with flour and stack one strip on top of each other. Starting at narrow end, with sharp knife, cut strips as thin as possible. Continue cutting until all dough is used. Spread noodles out on board or clean cloth to dry. When noodles are needed for soup; cook for 10 minutes in salt water. Strain; pour cold water over and drain.