Servings: 4

3½ cups flour 3½ cups flour
1 egg 1 egg
½ water ½ water
1 tablespoon olive oil 1 tablespoon olive oil

Mound the flour on a board and make a well in the middle large enough to hold the egg, water, and oil. Gently put the egg, water, and oil into the middle and begin mixing it into the flour with a fork. Once it has begun to form into a dough, use your hands to knead. Note: there will be extra flour, which will be needed later.
Once the dough has been formed, roll out using a rolling pin into an oblong shape approximately 6 by 12 inches. The extra flour comes in handy here to keep the dough from sticking. Cut lengthwise into strips about a half-inch wide.
Begin rolling each strip, using the palm of the hand, until you have round strands about the thickness of fat spaghetti (it can be thicker if you choose). Place the strands into a bed of cornmeal to prevent sticking together. Dry for about two hours or longer, then cook in a large pan of salted water until al dente (about 5 minutes).