Pile the flour on a board to form a mound. There you press a hollow into which you beat the egg. Then you add a little water, stir the whole thing with your fingertips and work the dough with your hands until it results in a firm, smooth dough that does not stick anywhere. Then lightly coat the surface of the dough ball with oil and cover the dough for 20 - 30 minutes.
Now divide the dough into four parts and roll each of them out as thin as paper on a floured surface and let them dry a little before cutting them into strips about 10 cm wide. Now you put some of these strips on top of each other and cut them into very thin noodles with a sharp knife. To dry, the noodles are spread out by hand on a board.
When cooking, you should never cook the pasta in the soup, as this could turn cloudy. It is better to cook the dried noodles in plenty of boiling salted water for about 8-10 minutes.
Salt should also not be added to the dough, as this can make the dough gray and therefore unsightly.
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