Makes enough for 1 when used in a main dish; scales well for more people
About 2 hours elapsed time.
This is the family recipe that Rose Marie learned. It was her mother's mother's recipe.
1 cup flour
1/4 teaspoon salt
1 egg
about 2 Tablespoons water
In a medium sized bowl mix well the flour and salt. A wire whisk works well here. Make a well in the center and add the egg and water (the tradional way to add the water is to add as much as fills 1/2 the egg shell.) Mix well.
Add either flour or water to make a dough that basically hangs together, but is not sticky. A minimum of water makes for nice firm tasty noodles. (Otherwise they get gloppy and the water gets very cloudy.)
Put the dough into a plastic sandwich bag to let it mature for ½ hour. (The original recipe put it under the upside-down bowl)
Roll out the matured dough with only enough flour to handle it well. Use a pasta-maker if possible. (Rolling by hand needs a less-firm dough, otherwise it takes too long). The less flour you need to add, the better the finished product. The pasta maker also gives you the ability to control thickness exactly.
Cut into strips, put into a lightly floured surface to dry before cooking. Maybe ½ to 1 hour?