Make the flour well

• Mound the 00 flour on a clean work surface and make a well in the centre.
• Crack the egg into the well.

Mix the dough

• Beat the egg with a fork, gradually drawing in the flour from the edges.
• Keep mixing until a shaggy dough forms.

Knead the dough

• Knead the dough on a lightly floured surface, adding a little flour if sticky.
• Work it until smooth and elastic.

Rest the dough

• Wrap the dough and let it rest so the gluten relaxes.

Roll out the dough

• Dust the work surface with semolina and flatten the dough with your hands.
• Roll it out with a rolling pin into a thin, even sheet.

Cut the pasta

• Dust the sheet with semolina and roll it up loosely.
• Slice into ribbons with a knife and unfurl them into tagliatelle or fettuccine.

Cook the pasta

• Boil the fresh pasta in salted water until al dente.
• Drain and serve with your favourite sauce.