Basic Fresh Homemade Pasta

Turn flour onto a counter and make a well in the centre. Break the egg into the well and start mixing with your fingers, pulling the flour in from the edges, a bit at a time. When the dough is fully mixed, knead it for about 10 min. Cover with cling film and leave to rest for 30 min. Over a lightly floured surface, roll the dough very thinly. Cut into the desired shapes. To make fettuccine, roll the sheet of dough, slice around 5mm thick, unroll and shake the strips to loosen them. For papardelle make slices around 2cm thick. Cook in salted boiling water from 2 to 5 minutes, depending on the thickness of the pasta.