Ingredients

• 100 g flour : 1 egg (repeat ratio as needed)

Instructions

1. Make a well - On a clean surface, place flour in a mound and make a divot in the center.

2. Add egg - Add egg to the divot. Slowly beat the egg while incorporating flour from the sides.

3. Knead - When it clumps, knead by hand for 10 minutes until smooth with bounce.

4. Rest - Rest for 30 minutes. Knead for 2 minutes. Rest 10 more minutes.

5. Roll - Roll thin enough to see light through it.

6. Cut - Cut into desired shapes (noodles, squares for bows or ravioli, etc.). Boil the pasta as soon as possible, or freeze for storage. Do not store longer than 5 days.

Tips

• The dough should be smooth and elastic after kneading.
• Don’t skip the resting time - it makes the dough easier to roll.
• Fresh pasta cooks much faster than dried pasta.