Basic Egg Pasta

Ratio: 1 egg to 1/2 c. flour + about 1/2 tsp of salt
Allow 1 egg worth of recipe/ person for a main dish, 1 egg/2-3 people as a side.

Ingredients:
Fresh eggs,
Flour (high-gluten is best, don't do pure Whole Wheat)
salt

Procedure:

1. heap flour on a clean countertop, and make a depression in the middle for egg. (keep your walls even, you don't want the egg to escape)

2. crack egg(s) into the flour and sprinkle salt over. Using a fork, stir the eggs, slowly incorporating the flour until the egg-y-ness is firm enough to mix the rest of the flour in.

3. knead dough until elastic & surface shines, then cover with a damp cloth and set aside for 20 minutes. Use this time to clean your countertop, you'll need a LOT of space.

4. lightly flour the countertop (and rolling pin) and roll out as thin as possible- you want cardstock thickness.

5. Allow sheet to air dry until it feels slightly leathery, then cut into your preferred shape and stuff if desired (if stuffing, make sure to dampen the edges before you fold the dough over to make it stick)