Homemade Wheat Flour Noodles

1.In a large mixing bowl, combine the wheat flour and salt. Mix well to ensure the salt is evenly distributed.

2.Make a well in the center of the flour mixture and crack the egg into the well.

3.Begin mixing the egg into the flour using a fork, gradually incorporating the flour from the edges of the well.

4.Once the egg is mixed in, slowly add water, a little at a time, while continuing to mix until the dough starts to come together.

5.If using, add the olive oil to the dough and mix until fully incorporated.

6.Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

7.Wrap the kneaded dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes at room temperature.

8.After resting, divide the dough into four equal pieces. Keep the pieces covered to prevent them from drying out.

9.Take one piece of dough and flatten it slightly with your hands. Use a rolling pin to roll it out into a thin sheet, about 1/16 inch thick. Dust with flour as needed to prevent sticking.

10.Once rolled out, use a sharp knife or a pizza cutter to cut the sheet into your desired noodle shape (e.g., fettuccine, tagliatelle).

11.Repeat the rolling and cutting process with the remaining pieces of dough.

12.Once all the noodles are cut, you can either cook them immediately in boiling salted water for 3-5 minutes until al dente or let them dry for later use.