I will never forget the time I was helping my mom make homemade linguini noodles... we'd crank 'em out and then hang them over the kitchen chairs on dish towels to dry. We were cranking away and suddenly out of the corner of my eye I spotted a noodle disappear.... I blinked a couple times starring at the chair in bewilderment... then another noodle was gone.... there one second... gone the next...:shocking... I walked around the chair only to find our dog chomping her jaws with a big ole grin on her face... no sure how many she got before she was caught...Salt.
That's it - egg, flour and salt.
3 1/2 cups of flour, pile it on the counter and make a well in which you crack 4 eggs. Sprinkle with 2 pinches of salt, then start working the dough to combine.
You can get fancy and add basil or sundried tomato, maybe some olive paste, but the basic recipe is egg, flour and salt.
I will never forget the time I was helping my mom make homemade linguini noodles... we'd crank 'em out and then hang them over the kitchen chairs on dish towels to dry. We were cranking away and suddenly out of the corner of my eye I spotted a noodle disappear.... I blinked a couple times starring at the chair in bewilderment... then another noodle was gone.... there one second... gone the next...:shocking... I walked around the chair only to find our dog chomping her jaws with a big ole grin on her face... no sure how many she got before she was caught...
How cute!! 
My dad made these too. Only, he rolled out the pasta to somewhat thin, and then cut the pasta into squares about 2" x 2". He'd then plop them into chicken stock or ham stock that was at a rolling boil. Once the noodles rose to the surface, he'd introduce back into the stock some shredded chicken or diced ham. He just called it chicken or ham pot pie....nothing at all like the pot pie that you normally imagine when you think of pot pie. Damn, that stuff was g-o-o-d!Salt.
That's it - egg, flour and salt.
3 1/2 cups of flour, pile it on the counter and make a well in which you crack 4 eggs. Sprinkle with 2 pinches of salt, then start working the dough to combine.
You can get fancy and add basil or sundried tomato, maybe some olive paste, but the basic recipe is egg, flour and salt.
Mckays has packages of flat noodles & spaghetti noodles made from tofu (soy beans)
each package has 2 servings, and a serving has 3 carbs & 20 calories. They are in the produce section at the Great Mills store $1.99
mac & cheese
My dad made these too. Only, he rolled out the pasta to somewhat thin, and then cut the pasta into squares about 2" x 2". He'd then plop them into chicken stock or ham stock that was at a rolling boil. Once the noodles rose to the surface, he'd introduce back into the stock some shredded chicken or diced ham. He just called it chicken or ham pot pie....nothing at all like the pot pie that you normally imagine when you think of pot pie. Damn, that stuff was g-o-o-d!
Salt.
That's it - egg, flour and salt.
3 1/2 cups of flour, pile it on the counter and make a well in which you crack 4 eggs. Sprinkle with 2 pinches of salt, then start working the dough to combine.
You can get fancy and add basil or sundried tomato, maybe some olive paste, but the basic recipe is egg, flour and salt.
Slippery pot pieI'd never heard of it until my ex and I moved to PA.
She just does the ham, no chicken but everything else is the same. Maybe she adds celery.
For $10 or so you can go to Marshall's and pick up a pasta machine. It's easy to use and rolls the pasta out evenly and can get the noodles thinner than what you can do with a rolling pin.