Pasta dishes are always a good idea!
Sift the flour into a large enough bowl. Make an indentation in the center, add salt, oil, the beaten egg and, at the beginning, only a part of the water. Mix well and knead. Gradually add the remaining water until a soft dough ball is formed. Knead the dough in a bowl or, even better, on an unfloured board until the dough no longer sticks to the bowl or board. Then place the dough ball in a warmed baking bowl and cover it, or better yet, place the dough ball on the board and place a warmed baking bowl over it. Rest for 1 hour so that the flour swells well. Divide the dough in half. Leave one half with the lid closed so it doesn’t dry out too much, form the other into a ball and then roll it out into a thick round patty on the floured board to begin with. Place this dough patty on a white floured dish rug and stretch it leisurely, running one hand under the dough from the bottom to the center and pulling from the edge with the other hand at the same time, until the entire dough is almost paper thin. Cut away the thick edges. Now brush the dough with oil. Spread the filling evenly over it by hand (edge free). Then roll up the strudel into a long sausage, using the dishshake to roll up the strudel.
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