Click below for video
Serves 4 as a main dish
2 c. flour (try to find 00 type flour, but AP will work here too, I would stay away from whole wheat)
1 egg (optional)
1/2 c. warm water
pinch of salt
Special Equipment - large wooden cutting board, or board for kneading dough
*Keep water and extra flour at hand for adjustments.
Combine flour & salt. Pour into a mound on pasta board and use your fingers to create a wide well.
Beat egg. Add into well in center of flour, along with a little bit of water (about 1/4 c. to start).
Using clean hands, start pushing edges of flour over liquids. Continue to mix and knead until dough forms. If dough seems sticky add a bit more flour, if it seems dry add more water. Once it all comes together, continue kneading for about 10 minutes until dough is smooth.
Form dough into a round, place in a bowl and cover with a cloth dish towel. Allow dough to rest for 1 hour.
*You can use several methods to form pasta. From a stand-mixer attachment, to a hand crank machine, or simply by hand. Cut small pieces of dough from the larger piece and work in batches. Form ALL of your dough, it will not refrigerate well as a ball. If you don't use the fresh pasta right away, freeze it on a cooking sheet. Once frozen you can bag the pasta and continue to freeze it until you need it.
*When cooking fresh pasta, bring a large pot of well-salted water to a rolling boil. Drop pasta in and when it floats (about 3-5 minutes in most cases) it is ready.