Make the dough

• Mound the flour on a work surface (or in a bowl) and make a well in the centre.
• Add the egg and the optional sprinkle of salt.
• Bring the flour into the egg with a fork, then finish by hand until a shaggy dough forms.

Knead the dough

• Knead the dough firmly on a lightly floured surface until smooth and elastic.

Rest the dough

• Wrap the dough or cover it with an upturned bowl.
• Let it rest at room temperature so the gluten relaxes.

Roll out the pasta

• Roll the dough out thinly with a rolling pin (or a pasta machine).
• Dust with flour and cut into sheets or strips as desired.

Cook the pasta

• Boil the fresh pasta in salted water until just tender, depending on the thickness of the sheet.