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Udon

4 cup all-purpose or whole-wheat flour 
1 teaspoon salt 
1 egg yolk 
1/2-2/3 cup cold water 

Sift flour and salt together.
Add egg yolk and enough cold water to make a stiff dough.
Knead thoroughly, then cover dough with a damp cloth.  Let stand 30 minutes.
Roll out dough on a floured surface until it is paper-thin.
Fold dough into a long, loose roll and cut crosswise into strips, 1/10-inch wide. 
When unrolled, the dough strips should be about 12 inches long. Cook 3-4 in boiling salted water.