Place your egg in a mixing bowl and beat it until it is completely mixed. Next, begin to add your flour gradually and stir with a fork as you add it. When it gets to the consistency of a biscuit dough, begin to use your hands, sprinkling flour on your hands as needed, to begin to move the dough into a ball. As you play with the dough, add water, and flour, both very gradually, until it is a ball of dough that holds together, has a moist feel to it on your hands, but does not stick to your hands.

When the dough is in a nice ball and not sticking to your hands, cover a portion of your counter with flour and place the ball on the counter. Begin to flatten out the dough into a rectangle. Once it is a nice shape, allowing you to eventually cut it into nicely shaped strips for pasta, begin to roll it out into a thinner rectangle with a rolling pin. As you do this, flip it, sprinkle it with flour, and roll it out again.

As you roll and flip, you will have to decide how thick you want your noodles. You may also discover that the dough will tell you when "enough is enough" and you must go with what you get because otherwise, the dough begins to fall apart. It is very much a give and take of wet/dry as you sprinkle flour, flip and roll again. Too wet and the dough won't work, too dry and you have a cracked and cranky noodle :)

Once you have it rolled to your desired thick/thin noodle, you can simply cut it into noodles using a knife. Sometimes I am in a hurry and I will stack the dough (as seen in my video) to rush the cutting process. If your dough is perfect, this can work because the noodles will separate easily after the slicing. If your dough feels a bit wet, do not stack as you'll end up with stacked noodles that are now one big gooey noodle! The key is always getting the noodle to a consistency that is not too dry, not too wet.