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mellypellywelsh
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PdfOn a clean surface, form your flour into a volcano shape with a big crater in the middle. Crack your egg into the crater. If you like, add a small pinch of salt.
Use your fork to gently pull flour into the egg. Keep mixing until it starts forming a dough. Now switch to your hands and dough scraper: scoop, fold and knead. If it's sticky, add more flour.
Knead for about 10 minutes until the dough becomes smooth and elastic. Push, fold and turn, like a rhythmic dance.
Shape it into a ball, wrap it tightly in plastic wrap (pro tip: twist the ends like a candy and spin it through the air for the chef-approved seal) and let it rest in the fridge for 30 minutes.
Lightly flour your surface and roll out the dough into a thin sheet (1-2mm). Keep it moving and add flour as needed to prevent sticking.
Fold the sheet like a letter, sides into the middle, then fold again. Cut into strips about one finger thick. Shake them loose like ribbons!
Drop into salted boiling water and cook for 2-3 minutes until al dente. Drain, toss with your favourite sauce and enjoy!