Mix water with salt, vinegar and vegetable oil. Sift the flour, make a recess in it, add the egg to it and pour the mixture from the water on top.
We knead the flour gradually, the dough should turn out to be of medium density. We send the finished dough for 2 hours to the refrigerator. After the test was given a "rest" roll out as thinly as possible.
After that, we shift the dough so that one end hangs from the table. Pull the dough by the hanging edge, and hold the second hand. We repeat this on each side. Lubricate the resulting circle with fat (depending on the filling, if sweet - you can use butter, if salty - you can use vegetable oil or melted fat) and spread the filling. We miss the roll and wrap it with a snail.
Option 1. Heat the vegetable oil in a frying pan and put the spaghetti . Fry on both sides for about a minute on high heat, then reduce heat, cover and cook for about 5 minutes on each side.
Option 2. The Moldovan twirl can still be cooked in the oven. Lubricate the baking dish with oil. We spread it on a twirl and bake in the oven at a temperature of 180 degrees until a golden crust is formed.