|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Buckwheat flour||1⁄4 Cup (4 tbs)|
|Corn oil||1 Tablespoon|
|Warm water||2 Tablespoon|
Combine the flours and place in a mound on a sturdy work surface.
Form a well in the center of the flour and place the egg in the well.
Carefully beat the egg with a fork, slowly incorporating the flour.
When the egg mixture gets too thick to beat with the fork, pour on the oil and begin to knead the dough.
Add enough water to make the dough smooth and shiny as you knead.
Continue kneading for about 10 minutes.
Divide the dough into two sections.
Let rest 15 minutes under an overturned bowl.
Roll out each section to a thickness of 1/16 inch or as thin as possible without tearing the dough.
Dust lightly with flour, then roll up dough, jelly-roll fashion, and cut noodles to desired width.
Unroll and cut noodles to desired length.