Break an egg into a bowl and lightly wisk it to mix the yoke and egg white together.
Measure into a bowl a 100 grams of strong flour add the egg and mix together. The knead it into a ball, if it is to sticky add a little flour or conversely if it is to dry and crumbly just add a sprinkling of water.
Keep kneading till it starts to gain a smooth texture then flatten it out to then feed through a pasta making machine. You can just use a rolling pin but a pasta machine makes it much easier. Keep feeding it through the machine and progressively making it thinner I usually go to setting 5 having started at 1.
Once it is the thickness you want you can then use the pasta for making ravioli, tagliatelle or spaghetti. Myself for tagliatelle I prefer to hand cut the pasta with a knife to get a nice wobbly handmade kind of feel plus it means that more tomato sauce will adhere to your pasta.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 1|
|Calories from Fat: 60 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 72mg||2 %|
|Potassium 167mg||4 %|
|Total Carbohydrate 72.9g||21 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 70.5g|
|Protein 18.3g||26 %|
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Calories per serving: 432
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