Homemade lo mein egg noodles

Add four eggs and half a teaspoon of salt to the flour, keeping one egg aside, and pre-mix with a spatula.

Knead in a stand mixer on medium about 10 minutes, or by hand 10 to 15 minutes.

If after about five minutes the dough is crumbly and will not come together, it is too dry: add the reserved egg (plus two ounces of flour) and knead for the rest of the time.

Test with a clean, dry hand: squeeze a piece tightly and release; if it falls off at once it is right, if it sticks add more flour.

Cut the dough into four pieces, flatten each, and pass through the pasta roller on the thickest setting; fold in half and repeat a few times until smooth.

Gradually lower the thickness, finishing at level 3.

Dust the sheets generously with cornstarch, which separates the noodles for longer than wheat flour since it has no gluten.

Cut with the noodle cutter, toss in more cornstarch in a mixing bowl and shake off the excess. Freeze for up to 6 months; they do not keep well in the fridge.