Homemade Fresh Pasta

Steps

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1. 1
   Pour the flour onto a clean countertop, make a well in the center, crack in the egg, add a pinch of salt, and whisk together with a fork until uniform.
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2. 2
   Continue drawing flour from the edges into the egg mixture until the center starts to look like dough.
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3. 3
   Since the dough is sticky at first, use a bench scraper to help bring it together, then switch to kneading by hand until the dough becomes smooth and uniform.
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4. 4
   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
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5. 5
   Roll out the dough: either by hand with a rolling pin for a rustic texture that holds sauce well, or with a pasta machine, starting from the thickest setting and gradually working down for a quicker, still great result.
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6. 6
   If using a rolling pin, sprinkle flour on the counter, dough, and pin, then roll from the center outward until the sheet is thin enough to see your hand's shadow through it.
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7. 7
   Cut the sheet into your preferred pasta shape: measure and cut sheets to fit a baking dish for lasagna or cannelloni, or roll up the sheet and slice it into tagliolini, tagliatelle, or pappardelle depending on the width you cut.
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