Homemade Pasta Recipe:
1 egg at room temperature
Pinch of salt
Slurp of Olive Oil
Extra flour to dust or if required
Water (only if required)
Sift the flour and salt together onto a clean work surface. Use your hands to make a well in the center. Place the egg in the well with a slurp of olive oil and use a fork to lightly beat while you gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the center (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the center of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again. If dough seems to dry lightly wet your hands with some water and knead in a little more.
Lightly flour the surface if necessary. Firmly knead the dough by using the heel of your hand. Continue kneading the dough for 6-7 minutes or until smooth and elastic. (Kneading is an important part of the pasta-making process by giving it a firm, tender texture). Cover the dough to prevent it from drying either in cling wrap or simply place a bowl over the dough ball. Set aside for 15-20 minutes or longer if required to rest. This helps make the pasta more pliable and easier to roll out.
Fasten the pasta machine to the side of a table and adjust the machine's rollers to the widest setting. Cut the dough into smaller pieces and use the palm of your hands or rolling pin to flatten it into a rectangle. Dust the dough with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the center to form a smaller rectangle and feed through the machine again. Repeat this process 6-8 times or until smooth.
Reduce the space between the rollers by 1 notch and roll the dough through as before. Repeat the process. Continue reducing the space between the rollers, one notch at a time, each time the pasta has been passed through.
Leave the pasta sheets aside for 10 minutes (depending on the temperature in your kitchen) so it is ready for the chosen cut.
To cut the pasta lightly sprinkle flour on the sheet left to rest (to prevent it from sticking to the cutter). Use the pasta cutter to cut your sheet and lay out to dry. You can cook the pasta immediately or store individual portions as loose nests.
Cook the fresh pasta in rapidly boiling, salted water. Once it has risen to the surface of the water, cook it another minute and it will be done.