Slice off pumpkin skin and remove the seeds. Cut into cubes. Steam the pumpkin until soft. Mash through a fine wire sieve into a paste.
Sift flour into a large mixing bowl and add salt. Add egg, pumpkin paste and oil. Blend well and knead into a stiff dough. Cover dough with a tea towel and leave aside for 1½-2 hours.
Dust table top with tapioca flour and flatten the dough into a thin flat rectangle. Lightly sprinkle or dust with tapioca flour and cut into four rectangular pieces. Lightly dust the pieces with tapioca flour to prevent sticking.
Adjust the knob of a noodle machine to the widest setting. Turn the rollers slowly. Insert a piece of dough and keep passing the dough through the machine. Decrease the roller spacing each time until you get the thickness that you want. For the final stage, pass the sheet of dough through the cutting machine to make the noodle strands. Repeat the procedure with the remaining pieces of dough. Dust the noodles lightly with tapioca flour and store them in airtight container in the refrigerator.