Make a well with Unbleached All-Purpose Flour (1 cup) on a work surface and add Egg (2). Using your fingers, work the dough until it is smooth, adding flour whenever it seems too moist. Let it rest in the fridge for a half hour.
Roll dough out as thin as you possibly can on a surface covered with Unbleached All-Purpose Flour (1/4 cup).
Cut it up into thin lines with a pizza cutter.
Let it dry on a wire rack or hang it using a clothing hanger.
After drying on wire racks, the pasta is easy to store. It takes just five minutes to cook at a rapid boil.