1 c. flour
1 egg
1/2 egg shell full of water
1/2 tsp. salt

For each "batch" use this combination. For an average size dinner, 2-3 batches are needed. Make a well in the center of the flour and put the egg, water and salt into it. Using hands, mix well. If the dough is sticky, a little more flour may be worked in. Form into a ball. Roll out on a floured surface until very thin. Allow to dry 10 minutes. With a sharp knife, cut into narrow strips. Add to boiling broth. (Cut noodles may be hung up to dry to use later.)