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1. Pour the flour into a large mixing bowl, make a well in the center of the flour and add the egg, 3 teaspoons water and the salt. With a fork or your fingers gradually mix the flour into the liquid ingredients until the dough can be gathered into a rough ball. If the dough crumbles, add up to another teaspoon of water by drops until the particles adhere.
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2. To make egg noodles by hand, knead the dough on a lightly floured board, kneading in a little extra flour if the dough seems sticky. In about 10 minutes, the dough should be shiny and elastic. Wrap it in wax paper and let it rest at room temperature for at least 10minutes before rolling it.
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3. Divide the dough in half. Place one half on a floured surface and flatten it with the palm of your hand into an oblong about 1 inch thick. Dust the dough lightly with flour, then roll it out lengthwise to within an inch of the farthest edges.
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4. Turn the dough crosswise and roll across its width. Repeat, turning and rolling the dough, until it is paper thin. If at any time the dough begins to stick, sprinkle a little more flour under and over it.
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5. Dust the dough lightly with flour and let it dry for about 10 minutes. Then roll the dough into a thick compact cylinder. With a sharp knife, slice the roll crosswise into even strips ½ inch wide. Unroll the strips and set them aside on wax paper. Roll, shape and slice the second half of the dough similarly.
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6. An Italian pasta machine will do both the kneading and rolling. Pull off about 1/3 of the dough, set the smooth rolls of the pasta machine as far apart as possible and feed the piece of dough through them.
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7. Reroll the strip four or five times, folding under the ragged edges and dusting the dough lightly with flour if it feels sticky. When the dough is smooth, shiny and elastic, it has been kneaded enough. To roll it out, set the machine at the second notch and feed the dough through with the rolls somewhat closer together than before.
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8. Then set the machine at the third notch and roll the dough thinner. Repeat, changing the notch after each rolling, until the dough is about 1/16 inch thick. Repeat this procedure with the remaining dough. Then cut the dough, sheet by sheet, into noodles by putting it through the ¼ -inch cutting section.
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9. Homemade egg noodles may be cooked at once, or wrapped securely in plastic wrap and refrigerated for as long as 24 hours. Cook them in 6 to 8 quarts of rapidly boiling water for 5 to 10 minutes, or until just tender but still slightly firm to the bite. Then drain thoroughly through a sieve or colander.
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