Easy Pasta

Method

Using your hands on the bench top or in a bowl create a well.

Add your egg to the centre of the well.

Using a fork mix the egg, slowly adding in a little bit of flour from the inside edge of the well add at a time.

Once almost all combined, knead with your hands until the dough is a smooth consistency. If it is too dry and flaky after 5 minutes of kneading you can add a few drops of water, if it is too wet add some flour.

Cover tightly with glad wrap and place into the fridge for 30 minutes.

Take the dough out of fridge and roll out on the bench top to as thin as you can (until you can see the shadow of you hand though it) or if you have a pasta roller press flat and roll out.

For spaghetti or Alfredo, before you cut the pasta, in a pot, boil some water and lightly salt it. Once boiling you can cut your pasta and place straight into water to avoid it sticking, you can use flour to lightly dust it.

Pasta should take 3-6 minutes to cook or until desired texture.

TIP: the pasta will keep in a snap lock bag in the freezer for up to 1 month, or in the fridge for 24hrs.