This is a very basic pasta recipe.  You can use it for any shape you want.  Some of the most delicious food is “peasant “ food, and this is one of them.  Pasta made with egg is  more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna.

1-2 servings 

100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best

1 egg

1/2 teaspoon/2ml olive oil

If making by hand.  Put flour on the counter top in a mountain shape.  Make a well in the middle.  Crack an egg in a bowl and  beat it to break it up.  Pour the egg in the center of the well. Pour in the oil.  Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers.  

If using a processor, add the flour, egg and oil.  Pulse on and off or 5-6 times, then let it run for 30-45 seconds.  It will start to form a ball, but not be tight. Lightly flour your work space. Empty the dough onto the work space and knead for 4-5 minutes or smooth as in directions above.  Wrap in plastic wrap and let rest in the refrigerator for 25 minutes.  Remove from the  refrigerator and slap into a rectangle shape.  You can now roll out by hand or with a pasta machine.  With the machine use the largest setting 8 times, folding the dough in half after each time.  Then run through the machine one time (not folding) on each slightly higher setting You may need to add a little flour to prevent sticking. By hand roll out to about 6 inches/15cm fold in half and repeat 8 times.  Slightly flour the work surface as needed. Roll out until the dough is about 20-24 inches/50-60cm long.  Dust with flour and fold into eighths (half, half again and half again)  cover with a towel and let rest for 10 minutes while you bring the water to a boil.

Cut into the thickness you desire.  Heavily salt the boiling water.  Add pasta, stir and cook for 30-45 seconds.  Test for doneness and drain when it is to the tenderness you desire.