Ingredients
150g flour
100g sourdough starter
pinch salt
1 egg
Directions
Combine flour and salt.
Make a well and pour in sourdough startter and egg.
Combine. Will need to use hands to kneed at end.
Kneed until smooth.
Wrap in plastic rap and rest 30min at room temp (or in fridge overnight)
Divide into quarters. Keep unused portion tightly wrapped.
Roll and cut or shape as desired.
Toss lightly with flour to avoid sticking
Cook immediately.
Notes
Will boil very quickly. Watch this closely.
