Title: Egg noodles
 Categories: Pasta, Eggs, Germany
      Yield: 1 Servings
 
           =-=-=-=-=INGREDIENTS=-=-=-=-
           -=-=-=
      1 ea Egg
      1 c  Flour (white, whole wheat,
           -whatever)
        ds Salt
           =-=-=-=-DIRECTIONS-=-=-=-=-=
           -
 
  Place flour on countertop (or in a mixing bowl if you prefer) in a
  mound. In the center of the mound make a hole and place the egg and
  salt. Mix lightly with a fork until it starts to stick to the fork.
  Then with your fingers continue to mix together. (If it's still
  sticky, add flour sparingly) When it all combines, and is NOT sticky,
  knead the dough until it is elastic. Allow the dough to rest for 1/2
  hr (covered). Work with half the dough at a time. On a floured
  surface, roll out the dough. I usually roll it and then fold it in
  half and roll it again. Then unfold it, roll again, fold in half the
  other direction and roll it again. Don't forget to keep the surface
  lightly floured or it will stick. Continue this process until the
  dough is the desired thickness. Allow the sheet of dough to dry
  between two kitchen towels in a warm oven (about 150 F) for 10
  minutes. While this one is drying you can start on the other piece.
  Cut in whatever shape you desire. Use as you would any egg pasta.