c("In a large mixing bowl stir together the 2 cups flour and salt.  Make a well in  the center of the dry mixture.  In a small mixing bowl combine egg white, water, and oil.", "Add to the dry mixture.  Mix well.", "Sprinkle kneading surface with 1  Tbsp of the remaining flour.", "Turn dough out onto floured surface.  Knead till  dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp  additional flour as needed.", "Cover and let the dough rest for 10 minutes.", "Divide dough into 4 equal portions.", 
"On a lightly floured surface, roll each  portion into a 12\" square, (about 1/16\" thick).  Let stand, uncovered, about 20  minutes.", "Loosely roll up dough jelly-roll style; cut into 1/4\" wide strips.", "Shake the strands to separate and cut into 2 to 3\" lengths.", "If using a pasta  machine, pass each portion through machine according to manufacturer's  directions till dough is 1/16\" thick.", "Cut into 1/4\" wide strips.", "Cut strips  into 2 to 3\" lengths.", "To store cut noodles, spread them on a wire cooling rack.", 
"Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days.", "Or, dry the noodles for at least 1 hour and  seal in  a freezer bag or freezer container; freeze up to 8 months.", "Cook  noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few  more minutes for dried or frozen noodles.", "Drain noodles well.")