‍Ingredients

(for 1)

A.P. Flour 100g

Eggs – 1

A.P. Flour for dusting 1 cup

Salt – one pinch  

Instructions:

1. Mound the flour on a clean work surface and create a well in the center.
2. Crack the eggs into the well and add the salt.
3. Using a fork, beat the eggs and gradually start incorporating the flour from the inner rim of the well.
4. Once the dough starts to come together, use your hands to knead it into a smooth and elastic ball. If the dough feels too dry, add a little water, one tablespoon at a time, until it reaches the right consistency. Note that the humidity in the air can affect the dough, so adjust accordingly.
5. Continue kneading the dough for about 8-10 minutes. This process develops the gluten and gives the pasta its desired texture. The dough should be firm, but not too stiff or sticky.
6. Once the dough is smooth and pliable, shape it into a ball and cover it with a clean kitchen towel or plastic wrap. Allow it to rest at room temperature for about 30 minutes. This rest period allows the gluten to relax and makes it easier to roll out the dough.
7. After resting, your pasta dough is ready to be rolled and shaped according to your preference. You can use a pasta machine or roll it by hand using a rolling pin. Dust the work surface and dough with flour to prevent sticking.
8. Roll the dough out into thin sheets and cut it into desired shapes such as spaghetti, fettuccine, or lasagna sheets.
9. Cook the pasta in a large pot of generously salted boiling water until al dente, usually 2-3 minutes for fresh pasta. Cooking time may vary, so taste a small piece to check for the desired texture.
10. Drain the pasta and serve it with your favorite sauce, such as marinara, carbonara, or pesto.

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