Step 1

Make a mound of flour on a clean worksurface then use a spoon or your knuckles to create a large divot. Add the egg to the center of the divot along with a pinch of salt. Slowly whisk the egg, being careful not to breakthrough the sides of the flour (think scrambled eggs!). Continue to whisk the egg into the flour mixture until a dough starts to form.

Step 2

Clean off the fork and use your hands to start to knead the dough. Add water, as needed, to keep the dough supple and slightly tacky. Knead the dough by hand until smooth, 3-5 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes and up to overnight.

Step 3

When ready to roll, lightly dust a work surface and press the dough into a flat disc. Use a hand-crank or electric pasta machine set on the widest setting and start to roll out the dough. Continue to roll out the dough, decreasing the pasta machine thickness each pass, until desired thickness (about 2 settings thicker than the lowest setting for a noodle like pappardelle or as thin as possible for ravioli).

Step 4

Lightly dust the sheet of pasta and cut into 8-inch sheets. Roll up each sheet then cut into desired thickness, about 1/2-inch for pappardelle noodles. Cook immediately or dry on the counter for 1-2 hours using a pasta rack or make nests and dry on a parchment lined baking sheet.

Step 5

Leftover uncooked pasta may be stored in the refrigerator for up to 3 days or transfer to a freezer safe bag and freeze for up to 3 months.

Step 6

This recipe makes 8 ounces of fresh pasta, which is enough for 4 servings.