This Slovak version of noodles, slíže, are short and thin, often served with sweet toppings such as farmers cheese, poppy seed, and nuts. It is also delicious in soup or mixed into scrambled eggs with a pickle.
On a pastry board or in a bowl, mix the flours. Add the egg, salt, and water and stir into a shaggy mass, then knead until it forms into a ball.
Cut the dough into two. Sprinkle flour onto a flat surface and roll out one piece until thin, a few mm. Fold into quarters to transfer to a clean cloth for it to rest for 30 minutes. Repeat with the other piece of dough.
Generously sprinkle a flat surface with semonlina flour and place one rolled piece of dough on it, sprinkling the top with semolina as well. Slice into strips about 8 cm (3 inches) wide. Put on a medium pot of water with a tablespoon or so of salt on to boil.
Stack up about five or six strips. Hold the strips very lightly with one hand while slicing thin strips off the short side with a very sharp knife. When the length of the strips has been cut, use your hands to toss the noodles and pull apart any that have stuck together.
When the water is boiling, dump the slize into the water. Stir right away so they don't stick to each other or the pot. Stir every few minutes. When the noodles are floating, fish them out with a strainer.
Put the noodles into a casserole dish or bowl and pour over a little butter, oil, or lard, depending on how you will be flavouring the noodles. Stir. Continue with your preferred flavour.