00 Flour (100g per person)
1 X-large Egg (per 100g or flour)

Sift flour through a sieve and create a “well” in the centre of the flour.
Break the egg into the “well” then slowly combine into a ball and then knead the ingredients into pliable dough.
Cut into pieces according to the amount of people serving, e.g.   cut into 6 pieces if cooking for 6 people.

Working with one piece of dough at a time and cover the remaining dough with a T-Towel to keep the dough from drying out. Knead slowly using plenty of extra flour to avoid the dough sticking to the counter top. Pass through the pasta machine, start on the largest setting and flour the dough, turning it into itself until it forms a nice firm strip. Slowly reduce the thickness passing the dough through the machine and again turning it into itself, if it splits. Lay long strips to dry while working with the remaining pieces. When all dough has been done, pass the dough through the machine to get your desired cut e.g. linguine, or cut the strips by hand.

This dough can also be used for ravioli, lasagne etc