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1
Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball.
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2
The dough should be quite dry.
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3
Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking.
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4
You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ballagain, the dough should be drythen let the machine run for about 15 seconds.
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5
Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
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6
Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel.
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7
Let it rest for 20 minutes to 2 hours (or longer; see headnote).
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8
Knead the ball for a minute, then cut into 4 pieces.
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9
On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary.
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10
Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
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11
These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup.
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12
In step 3, cut the dough ball into 4 pieces and roll out each one.
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13
Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
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14
In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle.
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15
Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick.
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16
Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips.
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17
Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting.
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18
Dust lightly with flour to prevent sticking.
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19
Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
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20
Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.
