Pasta all'Uovo - Egg Pasta

Directions

1. Measure 200g of flour and tip onto a wooden surface. Create a well in the middle of the heaped flour.
   
2. Add 1 whole egg and 1 egg yolk to the well with a pinch of salt and a drop of olive oil.
3. Start mixing the egg in the well with a fork, gradually adding in flour from the edges. Once the dough starts to form start using your hands to knead it and bring in the rest of the flour.
   
4. Add spoonfuls of tepid water as you work it. Use the heel of your hand rather than you fingers to knead it. Work the dough for a long time until starts to come together and becomes slightly elastic with a smooth surface.
5. Remove the left over crumbs of flour and start rolling the dough with a rolling pin. Add flour and keep turning the dough so it doesn’t stick to the board. Roll until you have a very large, thin circle of dough. The pasta is now ready to be cut and shaped.
   
6. Once you have created your pasta shapes, lay them out on a tray dusted with durum wheat flour. This stops them sticking together. Boil water in a pan with a drop of oil and rock salt and cook the pasta for between 3-10 minutes depending on the thickness of your dough and whether it has a filling or not.
7. Once you have made the pasta shapes you can freeze them on the tray and once frozen put them into freezer bags. You can use the leftover scraps of dough cut into random pieces in soups.