Ingredients
- egg, whole1
- flour1 cup
- water2–6 tbsp
- olive oil, optional1–2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
Knead dough until it has a consistent texture.
Shape the noodles through one of the following methods:
Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.
Region evidence: no stated origin (basic dish)
