Grandma Metcalf's Chicken Noodles (adapted by Dan)\


Ingredients:
1 cup flour
1/2 tsp sea salt
2 Tbsp milk powder (since I didn't have milk)
Mix those together and throw in the mixer (Kitchen Aid).  Use the flat 
paddle since we aren't going to kneed the dough.
 
1 egg
1 Tbsp water
Whip that together and pour into the mixer.  Mix on low until you get a 
crumbly mixture.
 
Take out the mixture and work it together by hand.  Cover with a bowl and let 
rest for 10 minutes or so.  That will allow the moisture to even out through 
the dough more.  It's a very dry dough, and should not be sticky.
 
Set the pasta machine roller to it's widest setting.  Roll the dough through 
the pasta machine, folding in half length-wise each time until you get a 
nearly homogoneous dough.  If the dough is sticky throw on a little flour.  
If it keeps breaking apart as you roll it through then try rolling slower or 
throwing on a little flour.  Seems like the dough, if moist will stick to the 
rollers a little and cause more tearing.
 
Then turn the pasta roller down a notch and run the dough through without 
folding it in half.  I prefer running the dough down to a 6 or 7.  Cut as you 
like.

 
Sprinkle with flour and toss the noodles to coat.  If you want a thick soup 
you can add more flour to the noodles when tossing them.

Cooking time runs from 5 minutes for very thin noodles to 30+ minutes for
thicker noodles.