Homemade Pasta

• 1 egg
• 1 tablespoon water (cold)
• 1 teaspoon olive oil (extra virgin)
• 1/2 teaspoon salt
• 1 -2 cup white flour

1. Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
2. Combine the first 4 ingredients and whisk together well with a fork.
3. Add 1/2u0b0C flour and mix with the fork until all lumps are gone.
4. Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4u0b0C of flour, depending on the humidity, etc.
5. Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
6. Allow it to sit for 30 minutes.
7. Cut off billiard ball-sized pieces and roll them out flat on a well-floured board. (Maybe 1-2 mm. thick).
8. Fold thrice (3x) and cut noodles with a sharp knife roughly 4 mm. thick. - Similar to cutting soba noodles (Japanese buckwheat noodles) though with the thickness of udon noodles.
9. Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
10. Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.
11. -->Super delicious with olive oil, crushed, raw garlic, salt and parm. cheese, but can be combined with any sauce. This pasta really holds onto sauces, unlike commercial dried pastas.

egg, water, olive oil, salt, white flour

Taken from www.food.com/recipe/homemade-pasta-128586 (may not work)