|All purpose flour||1 Cup (16 tbs)|
|Cold water||1 Tablespoon|
Mound flour on a board.
Make a well in the center and add egg, salt and water.
Gradually work flour into liquid to make a dough.
Knead briefly until smooth, adding more flour if necessary.
Wrap dough in waxed paper and let rest at room temperature 1 hour.
On a floured board, roll dough out as thin as possible.
Lift end of dough and roll up loosely like a jelly roll.
Cut roll into 1/2 inch slices.
Unroll noodles as you drop them into the soup.