Homemade Noodles

Sift together in a bowl: 1 c flour & 1/2 tsp salt
Make a well in center of flour and add: 1 egg, slightly beaten
While blending ingredients, add gradually: 3 T milk

• Dough should be stiff. Turn dough out onto a lightly floured surface. Shape into a ball and knead. Cover and let rest 5 minutes.

• Roll dough on lightly floured surface 1/8" thick. If dough sticks, loosen from surface with knife or spatula; sprinkle flour underneath. Turn dough over and roll until paper thin. Allow dough to partially dry (about 1 hour).

• Cut dough into lengthwise strips, 2 1/2" wide, and stack on top of each other. (Separate layers with flour.) Slice into short strips 1/16 to 1/18" wide. Separate noodles and allow to dry thoroughly. (Noodles can be stored in a tightly covered container.)

• Boil till noodles are tender (about 6-10 minutes).

(You can make ahead and freeze until you need them. Just let them set out for a couple of hours to thaw.)