Fresh Egg Pasta

Method

1. Place 100 g of durum wheat semolina flour on a wooden work surface and make a well in the center.
2. Crack the egg into the well and add a pinch of salt.
3. Using a fork, gradually mix the flour into the egg until a rough dough forms.
4. Knead the dough by hand for about 5-6 minutes until it becomes smooth and elastic.
5. Cover the dough with plastic wrap and let it rest at room temperature for about 30 minutes.
6. After resting, dust the dough with additional all-purpose flour (type 00) and roll it out with a rolling pin or a pasta machine.
7. If using a pasta machine, cut the dough into strips and run them through the machine, gradually reducing the thickness, until desired thinness is reached.
8. To cut by hand, fold the sheet of dough loosely, then slice into strips to create tagliatelle, pappardelle, or other shapes.
9. Generously dust the cut pasta with additional flour to prevent sticking and let it dry slightly on a floured surface or in small nests.
10. Cook the fresh pasta in boiling salted water for 2-4 minutes, depending on thickness, and serve immediately.