HomeMadeNoodles for TopSecretYummyChickenNoodleSoup

2 cups flour

1 teaspoon salt

2 eggs

1/2 cup water

1 teaspoon cooking oil

Mix eggs, water, and cooking oil; add flour and salt and knead briefly. Let dough rest for a minute, then roll on a floured surface to a thick quarter-inch and cut into strips, 4-6 inches long and a thick quarter-inch wide. The noodles are cooked by boiling them for five to ten minutes in the soup.

• The recipe, as it was passed to me, specified 1 cup water, but this made a batter rather than a dough. I had to double the flour (which made a huge recipe of noodles). I have here reduced the water instead. You may need 3/4 cup, actually. Don't be afraid to tinker if you have to, it'll only make more of the awesome noodles.
• Putting some rosemary in the water before beginning generally only improves the noodles.
• After numerous experiments with the sticky-noodle problem, here's what I've found. Roll the dough on wax paper that will fit on an oven pan. Line that pan with more wax paper and flip the dough over onto it. Put in a low oven for a scant ten minutes, after which the dough will be firm enough that you can easily peel away the top paper. Then flip it onto a cutting board, peel away the other paper, and cut strips as before. They still need boiling to finish them, but you should be able to cut, lift, and handle them without sticking. Possibly even drop them in the soup en masse.