Yield: 2 servings
Active Time: 20 minutes
Total Time: 50 minutes
¾ cup 00 flour
1 teaspoon extra virgin olive oil
Fork, small bowl, pastry scraper, pasta machine, and cling film
Place flour in a pile on your work surface and season with a pinch of salt. Push into the peak of your pile, making a well. Your well should not reach all the way to the work surface. You want there to still be a flour floor to your well.
In a mixing bowl, crack your egg and gently, whisk together. Add olive oil and whisk to combine. Next, pour egg-oil mixture into well.
Carefully, using a fork, start to very gently stir the eggs, incorporating flour from the bottom of your well. As a slurry forms, incorporate the walls, being careful to maintain your well so that liquid doesn’t spill out. As the dough comes together, switch to a scraper to continue mixing your wet and dry ingredients.
Once dough is together, knead it a few times into a ball, then wrap in cling film and rest for at least 30 minutes before using. If dough is really dry coming together, try misting it with a little water.
Once dough has rested, use in your favorite pasta recipe!