Fresh Pasta

1 egg per 100g flour per person

1. Dump flour into a pile and dig a well. Crack egg into well and being mixing flour in a bit at a time until a paste forms.

2. Begin kneading until the dough become supple (it may not use all the flour depending on size of egg and type of flour).

3. Knead for 10 mins and let dough rest for 30 mins.

4. Thin dough with a rolling pin or pasta roller.

5. Cut into desired shapes and cook in salted boiling water for 3-5 mins.