In a saucepan, melt the mozzarella over low heat, stirring continuously so it doesn’t burn. Stir until cheese is completely melted.
Remove from heat and allow the mozzarella to cool for 1 minute, so that it will not cook the egg.
Lightly beat the egg, next add to the cheese, and mix until you have a uniform yellow dough.
Place the dough on a flat surface lined with parchment paper with another piece of parchment paper on top of the dough.
With a rolling pin, roll dough until it is ⅛-inch thick.
Remove the top piece of parchment and slice the dough into ½-inch wide strips. Refrigerate the dough for at least 6 hours or overnight.