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Pinch of Salt

A little Water.

Form a hole in centre of the flour, sprinkle in half a teaspoonful of salt. Break the egg in the hole, and work it with a little water vigorously with the palm of your hand until a smooth ball is formed; fold it in a cloth and let it remain for an hour. If the paste is too dry, add a few drops more water; but the paste must be stiff. Roll out the paste very thin, flour well, fold longways, cut into very narrow and small strips, shake them up, let them rest covered over for a little while, boil in salted water, strain and drain, and serve in consommé.