1 cup All Purpose Flour (per person)
1 egg (per person)
Tomato Paste, Chopped Spinach, or Herbs for flavor and color.
Making fresh pasta can be a little bit messy, so I use a cookie sheet, a cafeteria tray, glass lasagne pan, or similar flattish surface to keep the flour from getting everywhere. Trust me, it makes cleanup a lot easier.
Place flour in the center of tray.
Make a small well in the center of the flour so that it forms a natural bowl shape.
Break egg into well.
With a fork, carefully beat the egg.
Add any color/flavor enhancer such as spinach or herbs to the egg.
Slowly add in flour from the sides of the well and mix with egg.
Continue adding flour until the mixture looks dry enough that you can pick it up.
Start kneading the dough with your hands. If the mixture is too moist, add in more flour. If it is too dry, add a bit of olive oil or water until it is easier to work with. The texture should eventually be smooth like skin and flexible enough that you can roll it out.
Wrap it in a towel and place it under a bowl for 10 - 30 minutes for the dough to relax so that it's ready for rolling.
Roll it nice and thin.
Cut it how you like it!
The Imperia pasta machine makes this really easy!
Imperia Pasta Machine and years of experience