|Cut and dried and waiting to be boiled|
½ cup flour plus more for rolling out
pinch of salt
Break egg into bowl and beat. Add flour and mix thoroughly. It’s easier if you add it ¼ cup at a time. The dough should form a ball. If it hasn’t formed a ball yet, add a little more flour. Roll it in flour to coat completely. Sprinkle flour liberally on countertop or waxed paper and press dough ball down on it. Flip dough ball over and press again. Use a rolling pin to roll out the dough as thinly as possible. It’s quite elastic and will keep trying to shrink on you. Use flour liberally to keep the dough from sticking to the countertop or rolling pin. You can’t use too much flour at this point. Cut noodles into strips using a pizza cutter. If you don’t have a pizza cutter, sprinkle more flour on the dough, then roll up like a jelly roll and cut through the roll with a knife to make noodles. Dry for one or two hours, if you have time. If you want to cook them right away, they’ll puff up a little but will still taste great. Drop them into boiling chicken broth (made from a stew hen) for best flavor.