Egg pasta (Emilia-Romagna)

Pasta

Ingredients

All purpose flour, depending on sixe of the egg - 1 cup

Egg - 1

Sift the flour onto a pastry board and make a well in the center. Break each egg separately into a cup, then tip it into the well. Mix the eggs into the flour with a fork or with the fingertips and work the dough energetically. It will be fairly stiff to begin with, but after 15 minutes of kneading, it will become smooth and pliable, and little air bubbles will start forming all over the surface. Roll it into a ball and leave it to rest for 20 minutes on a lightly floured pastry board, covered with a bowl or cloth.

Roll the dough out into a paper-thin, even sheet, using as little pressure on the rolling pin as possible. Sprinkle lightly with flour to prevent sticking. Do not roll the dough in a draught or in a room which is too warm and dry, as this may make it dry too quickly to be rolled out completely.

The dough can be cut into the required shapes immediately, while it is still fresh or it can be left for a further 30 minutes to dry. Form pasta into desired shape.