Ingredients

• 2 cups all-purpose flour
• 2 middle sized egg , whisked
• pinch of salt
• 50-60 ml water
• flour or cornstarch for dusting and coating

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Instructions

• In a large bowl mix flour and salt
• Stir in whisked egg and water slowly. Keep stirring until all the liquid is almost absorbed.
• Gather up knead to a smooth dough.
• Add dry flour as needed, important to have the right consistency so noodles are chewy.
• Form the kneaded dough into a ball and cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed
• Use a rolling pin press and flatten the dough for 5 minutes and shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
• Cutting the dough in half and roll into a thin sheet
• Fold the dough sheet  into the middle then fold again, brushing with corn flour between layers
• Cut into thin and even strips with a very sharp knife.
• Dust with flour and loosen the strips and  slightly stretch the strips slightly.
• Repeat to finish the other half.
• Cook immediately or cover with plastic wrapper and freeze for later recipes.