Dough can be mixed either by hand or in a food processor. If using a food processor, first combine the flour and salt in the machine. Mix the water and egg in a measuring cup, and slowly pour the mixture into the running food processor. Run the machine until a large, slightly sticky, medium-soft ball forms. By hand, combine the flour in salt in a large bowl and form a well in the center of the mixture. Pour the water and egg, combined separately, into the well and slowly stir the bowl from the inside out. After either method, vigorously knead the dough for two minutes (if food processor is used) or six minutes (if done by hand). The kneaded dough should be smooth, firm, and not too sticky. Seal the completed dough in an airtight ziplock bag and rest at room temperature for one-three hours. To roll out the dough either by hand or with a pasta maker, aim for a thin elasticity enabled by cornstarch. Cut the rolled dough into three-inch squares and proceed with filling and folding (Nguyen).