1 cup flour (I’ve been using white whole wheat)
~2tbps cool water
Mix flour and egg, adding water until flour is just moistened and sticks together
Let rest for 5 minutes
Knead the dough for 2 minutes. Or you can do it for 10 minutes; more kneading means better developed gluten and a “smoother” noodle.
Let rest 10 minutes
Roll out or whatever
(adapted from a cooks.com recipe