1 whole egg
1 cup flour
2–6 tablespoons water
1–2 teaspoons olive oil (optional)
On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).
Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.
Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).
Knead dough until it has a consistent texture.
Shape the noodles through one of the following methods: Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.
Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers.
- •Using a pasta machine is recommended, as it drastically speeds up the process.
- •Ingredients can be multiplied without changing the instructions.
- •The drier you can keep the dough, the better it will come out. If the dough gets too wet it will stick to itself and cook down to one blob.
- •To stop pasta sticking to itself as it cooks, toss the freshly-made pasta in flour first, and keep the pan of water at a rolling boil to keep the water moving.
- •To make the dough more easily, ingredients can be mixed in a food processor. They will form a breadcrumb texture. These crumbs can then be pressed together to make the dough. This means the dough can be made more quickly.