A simple, traditional egg pasta made with just flour, egg, and salt. Tender yet structured — perfect for pairing with a slow-simmered sauce.
Ingredients
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1 large egg
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¾ cup all-purpose flour
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¾ tsp fine sea salt
For boiling:
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1 tsp salt (for the pasta water)
Method
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Place the flour on a clean work surface and make a small well in the center.
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Add the egg and salt to the well.
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Using a fork, gradually incorporate the flour into the egg until a shaggy dough forms.
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Knead for 8–10 minutes until smooth and elastic.
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Wrap and rest for 20–30 minutes.
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Roll out using a pasta machine to your desired thickness.
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Cut into your preferred shape or width.
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Boil in well-salted water until the pasta floats, about 2–3 minutes.
To Serve
Serve with your favorite sauce. Finish with freshly chopped Italian parsley or basil and a drizzle of olive oil.