All-Purpose Flour (1 cup)
Salt (1 tsp)
and form a little mound. Make a hole in the center of mound to form a well.
to center of flour mound. Beat egg until thickened. Slowly incorporate surrounding flour by adding a little at a time, mixing it in with each addition.
As the dough begins to mix and form, fold the dough over toward you, then push it with the heel of your hand away from you. Repeat this 10-12 times until the dough starts to get firm. Continue until all flour is incorporated into the egg and dough is completely formed.
Next, wrap it in saran wrap and let it rest for thirty minutes, then take your dough out of Saran Wrap. Flatten the dough with your hands so it is 1-inch thick and sprinkle with a little flour on both sides.
Run the dough through a floured pasta machine, with the flat rollers set to the most open setting. Roll it back through the pasta maker again. If the dough sticks, coat with a little more flour. Fold and roll the dough three more times, adjusting the machine to make the pasta thin.
Attach desired shape and size of pasta roller and feed dough through. You have made your pasta! Just allow the pasta to dry before storing.
If cooking right away, boil a pot of salted water and drop the pasta in. Fresh pasta will cook much faster than dry pasta, 2-4 minutes depending on thickness. Serve with your favorite sauce.