Combine the flour into a mound on a working surface and make a well in the center. Place the beaten egg, salt, and olive oil in the well and mix with a fork.
When the dough starts to come together, knead with your hands. The dough is quite firm, so lean into it and knead with both hands.
Once the dough is about as firm as your earlobes, roll it into a ball, cover it with a tightly wrung out damp cloth, and let it rest for about 30 minutes.
Divide the dough into 2-3 portions and roll each out with a rolling pin. Roll evenly into very thin sheets! The goal is to make the dough thinner than 1 mm!
Sprinkle flour on the dough, fold it in half, and slice into desired thickness. As soon as you slice it into strands, loosen them up and coat them in flour (not listed) to prevent them from sticking to each other.
The pasta can be stored in the freezer for up to 2 months. Eat it with your favorite pasta sauce and enjoy!
Story Behind this Recipe
I was aiming for a homemade pasta recipe that I can make with ingredients available at home.
If the dough doesn't come together easily in Step 2, add 1/2 teaspoon of water. Add another 1/2 teaspoon of water, if necessary.