one cup flour.
a few generous shakes of salt.
you can start with a fork, but I suggest using your hands. it’s way more fun that way.
you can also add a little water if it seems necessary.
place on floured surface and knead/roll/slap/punch until dough is smooth(ish).
roll it out as thin or thick as you like it. but pretty thin is best.
use a pizza cutter, or some other fancy tool, to cut into thin strips.
keep in mind these beauties will swell when cooked so start small.
allow to dry out on the counter for an hour or so.
eat a few for quality control.
in the event that you fall ill with salmonella poisoning, I did not tell you to eat raw egg product.
I promise that no matter how you decide to eat these noodles, you’ll be glad you did.
“recipe” courtesy of my momma. and probably her momma. and maybe even her momma’s momma. “recipes” are the best recipes. also, if your momma is making these, you eat way more than a few while they’re drying because she always makes wayyyy too many noodles. which is just another reason why she’s so spectacular.