One serving size
1 cup flour
1 egg
1 tbls of water
(add as much flour as can be absorbed by the egg and water.)
Mound flour on a work surface and make a deep volcano.
Break the egg into the volcano and add water.
Beat the egg and water lightly with a fork, being careful not to
break down the volcano walls.
Begin to draw in flour from the inner sides of the volcano (this
is a
good job for kids to exercise their motor skills and patience.)
Continue to blend in flour until the dough becomes stiff.
Eventually
using your hands, knead the dough until smooth and stiff.
Refrigerate for about 1 hour for easier handling when rolling and
cutting. To shape the dough, either use a pasta maker or roll
out with a rolling pin until very thin. Cut the dough into noodles
with a pastry wheel or pizza cutter. Place in a pot of boiling water
for 2-3 minutes or add to a pot of simmering soup. Excess uncooked
pasta dough can be refrigerated in an airtight bah for up to 4 days and
frozen for a month.