1 egg
1/2 Teaspoon salt
Beat egg slightly with salt and mix in flour to make a rather stiff dough. Knead on floured surface briefly, then let rest, covered, for 1/2 hour.
On floured surface, with
rolling pin, roll dough until it is very thin. Let dry, uncovered,
until it loses all stickiness, but is not dry or brittle. Fold it over
several times and cut into narrow strips. Separate strips with your
fingers and let noodles dry thoroughly. Store in closed container for
future use or use immediately.
TO COOK:
Drop in boiling salted water or stock and boil gently for 5
minutes. Drain at once. Add a dollop of margarine and stir gently to
prevent cooked noodles from sticking together.
VARIATION:
For a healthier combination, a slightly different flavor, and a
more interesting texture, use approximately half white and half whole
wheat flour.