1 All-purpose flour, as needed to form a very stiff dough (approximately 1/2 to 3/4 cup / 60–90 g)
Instructions
1. In a bowl, beat the egg lightly — just until the yolk and white are combined (technique: minimal beating, not frothy). Add 1/4 teaspoon (1.5 g) salt.
2. Add all-purpose flour a little at a time, stirring and then kneading, until the dough is very stiff — stiffer than bread dough. The dough should not stick to your hands and should hold a sharp crease when folded.
3. Turn the dough out onto a lightly floured surface. Knead briefly until smooth, about 2–3 minutes.
4. Using a rolling pin, roll the dough as thinly as possible — ideally paper-thin, approximately 1/16 inch (1–2 mm) or less. This may take several passes, resting the dough briefly between passes if it springs back.
5. Drape the rolled sheet loosely with a clean kitchen towel and set aside to rest and dry slightly for 20 minutes. The surface should look matte rather than tacky.
6. To shape: either (a) use a sharp knife or a French vegetable cutter (a fluted wheel cutter) to cut the sheet into decorative shapes, or (b) roll the flat sheet into a loose cylinder like a jelly roll, slice across the roll as thinly as possible, then unroll the resulting ribbons.
7. Spread the cut noodles in a single layer on a clean towel or rack and allow to dry until they are no longer pliable and feel dry to the touch, at least 30 minutes and up to several hours. Fully dried noodles may be stored in an airtight container.
8. When ready to serve, bring a pot of salted water to a full rolling boil. Add the noodles and cook for 18–22 minutes, until tender with no raw-flour taste at the center — taste one to confirm. Drain thoroughly.
9. Add drained noodles to soup, or serve as a vegetable side with butter or sauce.
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