In a bowl, mix the flour, egg, water and salt until well blended. Let stand 30 minutes
2
Spoon half of the batter on a wet board. With a sharp knife dipped in hot water, cut off small slices of the dough and drop them directly into a large kettle of boilingsalted water.
3
The noodles will rise to the surface when cooked. Drain well in a colander.
4
If made ahead, the noodles may be reheated at serving time in butter in a heavy skillet over medium heat.
