Sift the flour into a cone on a large wooden board, press an indentation in the center and add the egg and a little salt to the hollow.
Knead all the ingredients into a smooth, elastic dough. Wrap the dough in plastic wrap and let it rest for about 30 minutes.
Cut a small piece into small pieces and leave the rest covered to prevent it from drying out.
Roll the dough piece into a 6-8 mm thick sausage and then cut 2-3 cm long pieces with a sharp kitchen knife.
Using the tip of your index and middle finger, press each piece in to create a cavity.
Let dry on a floured board.