INGREDIENTS:

• 1 c. unbleached all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 lg. egg
• 1 to 4 tbsp. heavy (whipping) cream

DIRECTIONS:

• The reason for the range in the amount of cream needed is because
• it depends on how humid it is the day you make the noodles, the type
• and brand of flour you use and a host of other variables. Begin
• with 1 tablespoon and work judiciously from there. As it says in
• the directions, the dough should be moist but not wet. 1. Place
• the flour, baking powder and salt in a small bowl. Make a well in
• the center and add the egg and 1 tablespoon of the cream. Using a
• wooden spoon, mix the egg and cream until they are somewhat blended.
• Then quickly incorporate the flour mixture, mixing just until the
• ingredients are combined. If the mixture is quite dry and crumbly,
• add more cream. The dough should hold together; it can be moist but
• it shouldn't be wet. Cover the dough and let it sit for 30 minutes.
• 2. Roll the dough out on a lightly floured work surface to form a
• rectangle about 10 x 17 inches and a 1/8 inch thick. Roll the
• rectangle up jelly-roll fashion. Then cut the roll into 1/4 inch
• thick strips. Unroll the strips, toss them with about 2 teaspoons
• of flour so they don't stick together, cover with a towel, and let
• them sit until you are ready to use them, at least 30 minutes. 3.
• To cook the noodles, bring a large pot of salted water or chicken
• stock to a boil, add the noodles and cook until they are tender but
• not soggy, about 5 minutes. Drain and serve immediately. 2 cups
• uncooked noodles.