Prevent your screen from going dark
Makes 1 large or two small servings 1x
Time 10 minutes
1. Bring a medium pot of water to a boil and salt it.
2. Meanwhile, put the flour in a bowl and add 1/3 cup warm water. Stir until the dough begins to come together, then start kneading with your hand (directly in the bowl is fine). If the mixture looks dry and not all the flour is incorporating, add a little more water, one teaspoon at a time. Knead until the dough forms a rough ball, 1 minute total.
3. Drizzle 1/2 teaspoon oil over the dough ball and roll it around to coat in the oil. Put the dough directly on a clean, un-floured counter and knead until it becomes a slightly smoother ball, another minute. (It’ll still be kind of rough looking, and that’s fine.) Pat the dough with your hand to flatten it a little and rub a little more oil on both sides (1/4 teaspoon total).
4. Roll the dough into a long oval about 1/8-inch thick. It’s okay if it’s misshapen; these noodles don’t need to be uniform. Using a pizza wheel, cut the oval in half crosswise, then lengthwise into thick, individual noodles. One by one, pick up each noodle and tug on it very gently from both ends to stretch it out ever so slightly before laying it back on the counter. (The dough is brittle, so if you pull too hard the noodle will break, which isn’t a big deal. They’re supposed to be rustic, so if any bits and pieces of dough tear off, cook them anyway.)
5. A few at a time, drop the noodles into the water. Boil until cooked all the way through, but still nice and chewy, 2 to 3 minutes once all the noodles have been added. Drain, toss with the sauce of your choice, and serve immediately.