Egg Noodles III

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

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

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. Knead dough until it has a consistent texture.

5. Shape the noodles through one of the following methods:

6. * 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.

7. * 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.