Making Egg Noodle
1 beaten egg
1/2 c. water
about 3 c. flour
1/2 tsp. salt
Combine the above ingredients to form a very stiff dough. Knead for 3 - 4 minutes until smooth and elastic on a generously floured board. Cut dough into half and roll each piece into a thin sheet 1/8 or less thickness. Then roll up as you would a jelly, cut into thin strips. Unroll and lay out to dry thoroughly. Store until needed. Eggs or water only may be used but gives the noodle a different texture. Whole wheat flour may be substituted for all purpose flour. If egg is omitted the noodle tastes more like noodles (udon). Long and wide noodles can be cut for lasagna. Cook in boiling water until tender, but not overcooked. Another method of cooking noodles is to boil water until rolling boil; add salt and add the noodles. Turn off heat and leave covered until noodles are soft. Takes 10 - 20 minutes, depending on the size of the noodle.
