1 1/2 cups flour (I used 1/2 cup all-purpose flour, 1/2 cup semolina flour and 1/2 cup chestnut flour)
1 egg
1 tsp parsley, chopped
Pinch of pepper
Pinch of salt
3/4 cup water (approximately)
In a small bowl, mix flour, parsley, salt and pepper together.
Form a small well in the center of the flour.
Break egg into the well and mix using a wooden spoon, adding a little water as you go until the dough forms.
Depending on the type of flour you use, you may not have to add all the water.
Once the dough is completely mixed, place half the dough on a cutting board and flatten to about 1/2 of an inch thick.
Wet the knife by dipping it into the soup and cut 2 inch long by 1/2 inch thick slices into your soup.
Continue this process until all the dough is finished.
Let the last batch simmer 2-3 minutes.
Side note: Chestnut flour gives the noodles a nice color and firmness without giving a dominant flavor.
