Beat the egg, then add the salt and enough of the flour to make a stiff dough. Knead on a floured board for 3 or 4 minutes. Then roll out in a thin sheet. Cover with a towel, and let stand about 20 minutes. Then roll as you would a jelly roll; cut into strips. Unroll and lay out to dry thoroughly; store until needed. Then cook until tender in boiling water to which salt has been added, about 10 minutes. Avoid overcooking, especially if the noodles are to be added to a sauce.
By Robin from Washington, IA
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