My mom used to make egg noodles for her chicken soup. I thought making egg noodles would be a great project for the kids and I to try. I remember watching my mom roll out the dough and make the long effortless slices. I have also seen some people fold the dough over lengthwise to a 2-inch width and then cut. Just make sure to dust with flour before each fold.
Source: This is the recipe my mom always used. She got it from her friend Eunice Johnson.
1 cup flour
1/4 tsp salt
1/2 an egg shell of milk
Place flour in a small bowl, make a dent in the center. Carefully crack the egg shell pouring the egg in the center of the flour. Fill 1/2 of the egg shell with milk and stir into the flour and egg mixture using a fork. If needed add just a touch more milk until moist enough that the dough holds together.
On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin for thin noodles or as thick as you like for dumplings). Using a Pizza cutter, cut the dough into thin noodles -length of your choice. The noodles do not have to be perfect nor is it necessary to dry the noodles.
Slowly drop the cut noodles one by one into rapidly boiling water (chicken or beef broth) stirring constantly so they do not stick together in a lump. Turn down the heat and simmer at a low boil until tender (approx. 1/2 hour or less). Stir frequently while cooking to prevent sticking.