Homemade Noodles

1 egg
1 cup plus 2 tablespoons flour
2 tablespoons water
1/2 teaspoon salt

Directions:
Beat the egg. Add salt and water and beat until well combined. Add flour to make a very stiff dough. Knead 3 minutes. Cover and let stand 30 minutes. Roll paper-thin and spread on a clean cloth to dry. Roll loosely like a jelly roll and cut the roll into 1/8-inch rounds. Unroll each round and spread on a rack to dry thoroughly. Drop into boiling beef or chicken stock, and cook 12 to 15 minutes.

Notes:
This recipe is attributed to Elayne Underwood of North Platte, Nebraska, in an old Rebekah Lodge cookbook from there. It's very similar to my mother's noodle recipe, except that my mother broke the egg and then used half the eggshell to measure the water.