Yolkless Noodles

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. Make about 14 ounces fresh pasta. (about 8 side-dish servings).