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["In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil.", "Add to the dry mixture. Mix well.", "Sprinkle kneading surface with 1 Tbsp of the remaining flour.", "Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed.", "Cover and let the dough rest for 10 minutes.", "Divide dough into 4 equal portions.", "On a lightly floured surface, roll each portion into a 12"" square, (about 1/16"" thick). Let stand, uncovered, about 20 minutes.", "Loosely roll up dough jelly-roll style; cut into 1/4"" wide strips.", "Shake the strands to separate and cut into 2 to 3"" lengths.", "If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16"" thick.", "Cut into 1/4"" wide strips.", "Cut strips into 2 to 3"" lengths.", "To store cut noodles, spread them on a wire cooling rack.", "Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.", "Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months.", "Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles.", "Drain noodles well."]
