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1
In a small bowl, combine the miso, egg, and water and mix well.
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2
Put the flour in a medium bowl and make a small well in the center.
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3
Pour the wet ingredients into the well and, using a fork or your fingertips, begin stirring the wet ingredients from the center outward, gradually incorporating the flour.
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4
The dough will be a bit sticky and crumbly.
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5
Use your fingers and then your whole hand to squeeze and then knead the dough.
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6
Once the dough forms a large mass, turn it out onto a lightly floured work surface.
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7
Knead the dough for 5 minutes, dusting with flour if it is sticky.
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8
Once the dough develops a soft, velvety texture, wrap it in plastic and let it rest for at least 30 minutes.
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9
Unwrap the dough and cut it in half.
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10
Keep half of the dough wrapped loosely in the plastic while you work with the other half.
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11
Alternatively, you can put the dough in a vacuum bag, seal it, and let it rest for 10 minutes before rolling.
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12
(This will leave you with moister dough than resting in plastic wrap.)
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13
Lightly flour a work surface and, using a rolling pin, begin to roll out the dough.
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14
This process takes time.
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15
Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls.
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16
Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 x 12 inches.
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17
Dust the dough with flour and fold down the top third of the dough.
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18
Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down.
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19
Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide.
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20
Unfold each noodle, and dust with flour.
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21
Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer.
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22
Cover them with a kitchen towel and repeat with the other half of dough.
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23
When all the dough is rolled, refrigerate the noodles until ready to use.
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24
If using within a few minutes, simply cover with a kitchen towel.
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25
Alternatively, you can roll out the dough with a pasta maker following the manufacturers instructions, using the cutter of your choice.
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26
Bring a large pot of water to a boil.
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27
Generously salt the water, then add the noodles.
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28
Cook for 3 to 4 minutes.
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29
Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat.
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30
Drain the cooked noodles and put them in the pot with the butter.
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31
Coat the noodles evenly with the butter and season with salt and pepper to taste.
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32
Serve immediately.
