Almost every farmwoman had her own recipe for making noodles. This is one often used at Sauder Village.

Put ¾ Cup flour and a pinch of salt (optional) in a container and make a well in the center of the mixture. Place 1 whole beaten egg OR 1 yolk beaten with ½ eggshell of water (about 1 T) in the well. Mix and add more flour as needed to form a dough ball that is not sticky.

Remove ball from bowl to floured surface. Knead the dough for 5-7 minutes adding flour as needed to keep from sticking to surface.

Cover with cloth and let dough rest for 20-30 minutes. Divide dough in half and roll each half into a circle as large and thin as possible. Let the two circles dry, but not too dry as to crack. You may cut the circles into quarters, stack them to make shorter noodles or roll like jellyrolls for longer ones. Using a sharp knife cut the noodles to the desired width.

Spread noodles on towel to dry. It may take one day or longer to be dry to touch. (Can be frozen after drying.) Makes approx. ½ lb. of noodles.