Egg Noodles III

• 1 whole egg
• 1 cup flour
• 2–6 tablespoons water
• 1–2 teaspoons olive oil (optional)

Ingredients for 1 serving (240 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).

2. 2

   Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.

3. 3

   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).

4. 4

   Knead dough until it has a consistent texture.

5. 5

   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.