1 egg
1/2 tsp salt
2/3 all purpose flour

Beat the egg with salt together in a bowl. Mix the flour in with a fork. Using your hands, form the mixture into a ball and knead it to form the dough.

Dust a work surface with flour, and roll the dough out to form a very thin rectangle approximately 18 x 9 inches. Dust the top of the dough lightly with flour.

Roll the dough up in jelly roll fashion, along the long side to form an 18 inch roll. Slice cross wise into 1/4 inch rings.

Carefully shake the rings to form long noodles, and let them rest on baking sheet for 10 minutes before adding to the soup.

We like lots of noodles in our soup so I usually triple the noodle recipe.