About 2 cups all-purpose flour; preferably unbleachedplus extra for surfaces
½tspsalt
1large egg
About 1/2 cup lukewarm water
Instructions
Place the flour and salt in a mixing bowl and mix well with hand. Add in egg and mix again. Slowly adding in water and continue to mix until you form a non-sticky dough. You may need more water if the dough seems dry and crumbling
Turn out onto a lightly floured surface and knead until very smooth. The dough will be quite stiff and strong. Set aside, covered, to rest for at least 30 minutes, or for as long as 12 hours, whatever is convenient
Cut the dough into 8 pieces. Roll each piece between your palms into an 8-inch cylinder. On a well-floured surface, cut the pieces in half, then cut each 4-inch length into 8 to 10 pieces. Toss them in the flour on your work surface. Flour your left palm (if you are right-handed), place one piece of dough on it, and, with your floured right thumb, press the center of the piece against your palm, sliding it a little, to flatten and thin the center and make a curled thicker outside edge. Set aside on a lightly floured tray or platter and repeat with the rest of the pieces
The shells can be cooked right away in boiling water or broth, or left to dry a little. Bring a large pot of water or broth to a rapid boil. Sprinkle the noodles into the boiling water. Cook until just tender but still with a little bite, about 5 minutes if freshly made. Drain and serve. I served it with Laghman sauce