2 cups all-purpose flour plus additional for rolling
1 teaspoon salt
1 large egg
1/2 cup water plus a little more if necessary
To make the pasta:
Sift the 2 cups of flour and salt together into a bowl.
Make a well in the center and place the egg and 1/2 cup water in the well.
Work the dough with your hands or a wooden spoon into a smooth dough. (You might find that you will need more water if you are rolling the pasta by hand and less if you are using a hand-turned pasta machine.)
Knead the dough for at least 10 minutes until smooth and elastic.
Cover the dough with a towel and let rest for 1 hour.
Divide the dough into 4 pieces.
Roll out each piece to 1/16 inch thick with a rolling pin or pasta machine, and cut into 3 inch squares, discarding the uneven edges.
Plac 1 to 2 teaspoons filling into the center of each square.
Moisten the entire outer edge with water, bring the 4 corners together in the center and pinch tightly to seal, then pinch together the 4 straight edges to seal completely (take care with this step, sealing the dumplings thoroughly will ensure that they will not become unsealed in the water and lose the filling.)
Repeat with remaining pasta and filling.
Place the manti on a lightly floured baking sheet in a single layer.
**NOTE- The pasta process can be eliminated by using won ton wrappers. Of course homemade pasta tastes better!