You will need
    • Flour – 300 grams,
    • Chicken egg – 3 pieces.
    • Warm boiled water – 0.5 cups,
    • Vegetable oil – 1 tablespoon
    • Salt.
Break the eggs into a bowl and lightly whisk them with a fork, add half a level teaspoon of salt, pour in warm boiled water. Mix everything carefully.
Stir in flour, knead dough. If necessary, add flour. After kneading the dough should not stick to hands. Roll the dough into a ball, place in a plastic bag, let stand half an hour.
Divide the dough roughly into three equal parts. Roll each piece with rolling pin into sheets about 1 mm thick, roll each sheet into a roll, slightly press it and finely shred with a knife, slicing wide strips of 1-2 mm.
Lightly spread sliced the noodles by hand, rashidinia layers, lay it on a wooden plate or on the surface of the kitchen table and dry, stirring occasionally to dry on all sides.
Fold the noodles in a glass or plastic jar, cover tightly with a lid. In this form it can be stored for a long time.