Japanese Egg Ramen
100 g Wheat flour or all purpose flour
1/4 teaspoon salt
1 tablespoon water
Make a hole in flour, put in water, salt and egg. Mix them to get the following. If too tough add water, if too sticky add flour
Rest for 30 minutes On top stick add flour, bottom stick add flour.
Roll until 1mm thin, fold.
Cut the dough