Title: Pinched noodles
 Categories: Pasta, Soups/stews
      Yield: 4 Servings
 
      1 c  All-purpose flour
    1/2 ts Salt
      1 lg Egg
 
  Sift flour and salt into a bowl. Make a well in center and break egg
  into it. Add a little water, enough to make a soft dough. Mix well.
  Knead to make smooth. Roll out to 1/8-inch thickness. Pinch off
  little pieces of dough with fingers and add to soup. Cook until
  noodles rise to surface.
  
  From: DAN KLEPACH
  
  PINCHED NOODLES:
  
  From: Pat Stockett                    Date: 16 Nov 96