1 egg
¹⁄₂ teaspoon salt
Flour to make a stiff dough
Beat the egg until it is evenly mixed, add a little flour, through which
the salt has been mixed. Gradually add more flour until a dough is made
that can be rolled out very thin. Knead it a few minutes, then roll it
as thin as possible. Let it stand for fifteen or twenty minutes covered
with a towel, then roll it like jelly-roll and cut, from the end of the
roll, very narrow slices. Unroll these strips and lay them on a board,
covered lightly with a towel or clean cloth, to dry. When perfectly dry
they are ready to use, or may be put away in covered cans or boxes and
kept in a cool place.
If noodles are used as a vegetable they should be prepared as macaroni,
except that they must not be soaked before cooking.