Egg noodles

Combine flour and salt in a large mixing bowl, creating a well in the center with the back of a spoon.

Crack the egg into the well and beat lightly with a fork, then gradually incorporate the flour from the sides into the egg using the fork.

Add water 1 tablespoon at a time, mixing with your hands until a shaggy dough forms that holds together; add up to 6 tablespoons total as needed.

Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic.

Wrap the dough in plastic wrap or cover with an inverted bowl and let rest at room temperature for at least 10 minutes to allow the gluten to relax.

Divide the dough into 4 equal portions and roll each portion as thin as possible between two sheets of parchment paper or plastic wrap.

Once thin enough to see light through, carefully remove the rolled dough from between the parchment sheets and lay flat on a clean surface to dry slightly for 2-3 minutes.

Roll each sheet of dough loosely into a cylinder, then slice crosswise into ¼-inch wide noodles with a sharp knife.

Gently unfurl the noodles and spread them on a parchment-lined tray; drizzle lightly with olive oil if desired to prevent sticking.

Bring a large pot of salted water to a rolling boil, then add noodles and cook for 3-5 minutes until tender but still firm, stirring occasionally to prevent clumping.

Drain noodles in a colander, toss with a touch of olive oil if desired, and serve immediately with your desired sauce or toppings.