1 c. sifted flour
1/2 tsp. salt

Mix in a small bowl. Make a dip in the flour with the back of the spoon. Put one egg in the dip. Add, 1/2 an egg shell filled with water or milk (milk makes the noodles more tender).

Mix well, dough will be stiff. Roll thin on a large floured board. Let this set and dry for an hour before cutting. Cut in thin strips, lift up and shake noodles somewhat. Let them dry for 2-3 hours more. They will not be hard and stiff like store noodles. Store in food storage bags in the freezer until ready to use.