On a floured counter or pastry board or bowl make a well of flour. Barely combine egg and rest of ingredients and drop into well. Work the mixture by folding the flour over the egg until the dough can be rolled into a ball and comes clean from hands or fork.

Knead the dough about 10-15 times. Sprinkle with flour as needed. Let rest a few minutes. Roll out to a thin rectangle. Then cut noodles to 2"×1/4". (I use a pizza cutter) Drop into desired broth.

Can easily be doubled. These noodles are similar to small dumplings. If you roll them thin, cut and let dry a bit, they will be less thick.