For the fat little porker in you, I offer
Homemade Egg Noodles
2.25 cups/330g all purpose flour
1 tsp/15ml salt
2-6 oz/60-180ml cool water
Sift the flour and add the salt. Mix in the egg with a fork and add enough water, mixing with the fork, to bring the dough together to a ball. Dust a cutting board with flour and roll out the dough to a disc. Allow to rest a few minutes. Dusting as needed, roll out the disc to a roughly rectangular shape a little less than .25”/.5cm (slightly less than a standard No 2 pencil).
Using a long knife, cut the rectangle of dough down the center lengthwise. Then cut each half into many long noodles, each a little wider than it is tall. Separate them as you cut (see the photo).
You may either cook them right away or allow them to rest and air dry slightly on parchment paper or a clean towel for a few hours. When you’re ready to cook, bring a large pot of salted water to boil and add half the noodles. Cook 5-8 minutes, stirring occasionally to keep them separate and to prevent them sticking to the bottom of the pot. Drain, set aside, and repeat with the remaining dough.
At this point, you may butter them, toss them with buttered breadcrumbs, cut into smaller pieces for soup, toss with toasted caraway, or simply plate and eat with the rest of the meal.