1 egg
1 tsp. salt
About 2/3 c. flour

Beat the egg, then add the salt and enough of the flour to make a very stiff dough (see note). Knead on a floured board for 3 to 4 minutes. Then roll out in a thin sheet, cover. Let stand about 20 minutes. Flour top and cut in strips wide as you like. Put one strip top of each other and cut with a knife into noodles to desired thinness.

Recipe may be doubled or tripled to amount of noodles needed. Cook in soups or whatever.

NOTE: Do not make dough too stiff, otherwise dough will be too hard to roll out.