Put the All-Purpose Flour (3/4 cup) in a bowl. Make a crater in the center of the flour and crack the Egg (1) into it.
Stir with a fork then mix with your hands.
Keep mixing until you develop a stiff dough that is quite dry. The dryness makes it easier to roll out and keeps the noodles from sticking together when you cook them.
Place the dough in a lightly oiled bowl covered with a moist towel or plastic wrap for 1 or 2 hours.
Tear or slice the dough into manageable pieces—usually as many as the number of people you're feeding. Dust your countertop or cutting board heavily with flour, then use a rolling pin to make the dough as thin as you can.
Slice into whatever size of noodles you like.
Boil in heavily salted water. Fresh pasta cooks in as little as 30 seconds if the noodles are thin. It's ready when it changes color and starts to float.