By chef Carmine Accogli
Note: Using weight as a measure is really the only way to get the quantities perfect every time. Chef Carm suggests investing in a small kitchen scale, and you'll be on your way to making perfect pasta like the pros!
80 g strong flour* plus more for dusting
1 large egg
- Place flour in a bowl in a well formation. Crack egg in centre of well and mix with a fork until it all comes together into a ball.
- Place ball of dough on floured work surface and knead until dough is smooth. Wrap in plastic wrap and let rest for 1 hour at room temperature.
- After dough has rested, roll into a 5-in. long strip and dust with flour. Feed through the widest setting of a dough sheeter 4 times or until edges form smooth line, folding dough in half like a book and lightly flouring after each pass through machine.
- Adjust machine to next narrowest setting; run dough through once without folding. Repeat, running dough through rollers until next-to-finest setting is reached, cutting dough in half if it becomes awkwardly long. Lightly flour dough; run through finest setting. Repeat with any remaining dough.
- Allow dough to dry at room temperature for about 10 minutes. (Tip: Pasta may be placed on a long strip of parchment paper, rolled like a pinwheel, covered and refrigerated for up to a week or frozen for 6 months. To use, defrost in fridge for 24 hours before cutting and cooking.)
- Gently fold dough into 3 layers like a book, one on top of the other (without pressing together). Using your knife, slice into desired noodle thickness: thin strips or little tongues (linguine), thicker strips (fettuccine), fat strips (pappardelle), etc.
- Cook pasta in a pot of boiling, salted water for about 2 minutes, until al dente. Toss with desired sauce and serve immediately.
*Strong flour can be found at Italian grocery, bulk food or bakery supply stores. The closest you will find in a grocery store is bread flour.