Mix the dry ingredients well and make a well in the middle. Whisk the egg with the olive oil and water a little. Pour the mixture into the well of the flour mixture and knead by hand. The consistency should be similar to shortcrust pastry. Then let the dough rest for about 20 minutes.
After resting, divide the cool mass into two parts and roll out with a rolling pin to about the thickness of a match. If the dough sticks, a little lentil flour can help.
Use a pizza cutter to cut the rolled out sheet of dough into strips approx. 0.5 cm. The width depends on the taste.
To cook, either place in boiling salted water in the soft raw state or leave to dry in the oven at 50 ° C with the oven door open for approx. 60 - 90 minutes.
The cooking time is around three minutes in the raw state and around six minutes in the dry state; it is essential to try it if you want it to be al dente.
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