Fresh Handmade Egg Pasta

Ingredients

• 100 grams 00 flour (or plain flour)
• 1 whole large egg
• 5 milliliters extra virgin olive oil
• 2 grams fine salt
• 15 grams semolina flour (for dusting)

Instructions

1. 1Place the 00 flour on a clean cutting board or in a mixing bowl. Add the salt and stir to combine. Make a well in the centre of the flour large enough to hold the egg.
2. 2Crack the egg into the well and add the olive oil. Using a fork, gently beat the egg and oil together, then gradually start incorporating flour from the inner edges of the well, working outward.
3. 3Once the mixture becomes too thick to stir with a fork, use your hands to bring the dough together into a shaggy ball. If the dough feels too dry, add a few drops of water; if too sticky, dust with a little extra flour.
4. 4Knead the dough on a lightly floured surface for 8-10 minutes until smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap or cover with an inverted bowl and rest at room temperature for 30 minutes.
5. 5Lightly dust your work surface with semolina flour. Flatten the rested dough with your hands, then use a rolling pin to roll it out into a thin sheet, approximately 1-2 millimetres thick. Rotate and flip the dough often, dusting with semolina to prevent sticking.
6. 6Dust the surface of the pasta sheet generously with semolina, then loosely fold the sheet into a flat roll. Using a sharp chef's knife, slice the roll into 5-6 millimetre wide strips for tagliatelle, or thinner for fettuccine.
7. 7Gently unfurl the cut pasta and toss with extra semolina flour to prevent sticking. Arrange in loose nests on a tray dusted with semolina. Use immediately or rest for up to 1 hour.
8. 8Bring 1.5 litres of well-salted water to a rolling boil in a saucepan. Add the fresh pasta and cook for 2-3 minutes, until it floats and is tender but still has a slight bite.
9. 9Drain in a colander, reserving a small amount of pasta water. Toss immediately with your chosen sauce, adding a splash of pasta water if needed to loosen. Serve straight away.