The reason for the range in the amount of cream needed is because it depends on how humid it is the day you make the noodles, the type and brand of flour you use and a host of other variables. Begin with 1 tablespoon and work judiciously from there. As it says in the directions, the dough should be moist but not wet.

1 c. unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 lg. egg
1 to 4 tbsp. heavy (whipping) cream

1. Place the flour, baking powder and salt in a small bowl. Make a well in the center and add the egg and 1 tablespoon of the cream. Using a wooden spoon, mix the egg and cream until they are somewhat blended. Then quickly incorporate the flour mixture, mixing just until the ingredients are combined. If the mixture is quite dry and crumbly, add more cream. The dough should hold together; it can be moist but it shouldn't be wet. Cover the dough and let it sit for 30 minutes.

2. Roll the dough out on a lightly floured work surface to form a rectangle about 10 x 17 inches and a 1/8 inch thick. Roll the rectangle up jelly-roll fashion. Then cut the roll into 1/4 inch thick strips. Unroll the strips, toss them with about 2 teaspoons of flour so they don't stick together, cover with a towel, and let them sit until you are ready to use them, at least 30 minutes.

3. To cook the noodles, bring a large pot of salted water or chicken stock to a boil, add the noodles and cook until they are tender but not soggy, about 5 minutes. Drain and serve immediately. 2 cups uncooked noodles.