• Weigh your flour into a bowl and add your egg/eggs, mix it well with a wooden spoon.
• Take your dough out of the bowl and knead until your dough becomes nice and smooth with an almost elastic feel to it.
• If it is too dry, add a little bit of water. If it is too wet, add a little bit more flour.
• Once you're happy with your dough, you can leave it covered in your bowl on the counter for at least 20 minutes or so. This will help the dough to fully hydrate and the gluten to relax, giving a better texture and taste.
• Take the dough out of the bowl and flatten it a bit. Either with your hands or a rolling pin. If you're making multiple portions then you might want to cut your dough up into multiple balls, which will be easier to work with.

Making egg pasta with a rolling pin & knife

• Make sure to keep your work surface and rolling pin floured to prevent anything from sticking.
• Roll out your dough as thin as you can until it is about one to two millimeters thick. You will be able to see your hand through the dough if you hold it up to the light with your hand behind it.
• Lightly fold up your dough lengthwise and cut with a sharp knife into strips. Loosen the strips and either hang them up on a coat hanger (or a proper pasta drying rack, if you have one) or flour them and keep them in a loose ball of pasta.

Making egg pasta with a pasta machine

• Make sure that your pasta is well floured to prevent any sticking.
• With your pasta machine turned to the lowest setting, feed your dough into it and turn your handle.
• Continue to turn the settings up, one by one, while you continue feeding the dough into your pasta machine. Until you reach your desired thickness. I prefer setting 6 myself, but you might prefer more delicate or thicker pasta for yourself.
• When you have your pasta sheets to your ideal thickness, you can feed them into your cutting rollers. If you want to make tagliatelle, you can feed them into the wider roller, and if you want something like tagliolini, you can feed them into the thinner roller.
• If you hold a stick (or the back of a spoon) underneath your cut pasta once you're halfway through your sheet, you can easily transfer it to something like a coat hanger. That way, you can dry them for a day or possibly two, Which will allow you to store them for longer. Or just keep them hanging there until you're reading to cook them that day.

Cooking homemade pasta

• Always cook your pasta in plenty of water and make sure that it at a good boil.
• For fresh pasta that you prepared that day, you will be able to cook it in just a couple of minutes. If your pasta is thinner, you might be able to cook it within 30 seconds to a minute. But if your pasta is thicker, it will more likely be 2 to 4 minutes. You can use a fork from time to time to take out a piece of pasta to taste if it is to your desired doneness. Once done, you can strain the pasta and serve it with your favourite sauce.
• If your pasta is dried because you've let it dry for a day or two, you will want to cook it for a bit longer. For thinner dried pasta, you might want to let it cook for 1 to 3 minutes. And for thicker pasta, you might want to cook them for 4 to 6 minutes. Then strain and serve with your favourite sauce.