1 egg, lightly beaten
up to 1 cup flour (preferably, coarse wheatmeal flour)
Add as much flour to the beaten egg as needed to make semi-soft dough. Knead until uniform. Roll out as thinly as possible.
Leave for 10-15 minutes to slightly dry before cutting into 4 strips.
Roll up each strip.
Using a sharp knife, thinly slice the noodles.
Spread out over the board and leave to dry, tossing them lightly occasionally.
Cook some of the noodles in your soup and store the rest in a clean and dry, sealed glass jar.