Note: I use this noodle only for chicken noodle soup.
2/3 cup white all-purpose flour
Drop into it:
Barely combine and add:
1 Tablespoon water
1/2 teaspoon salt
1 teaspoon oil
Work the mixture with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands.
Knead the dough for about 10 minutes. Then let stand for about 1 hour.
Roll the dough, stretching it a little more with each roll (between each roll and stretching, continue to sprinkle with flour to keep from sticking). Repeat this procedure about 10 times or until the dough is as thin and as translucent as you can get it. Cut dough into desired size strips.
Cook in water until done, about 10 minutes.
Tip: Don’t cook these in the broth; it will make the broth cloudy. Store in a glass container, then add to the soup when you heat it up.