1 egg, beaten
1/2 tsp. salt
1 cup flour
2 tbl. water
Combine flour and salt. Make a well in the flour and add the egg. Mix well, adding water as needed. Turn out onto lightly floured surface.
Knead dough for 3 to 4 minutes. Hand roll or put through a pasta machine. Cut into strips. Dry for at least 20 minutes before cooking. You can store the dried pasta in air tight bags and freeze it, if you wish.
Homemade pasta seems to cook faster than store bought, so check it often for doneness.
We used to spend Saturday afternoons making pasta--fettucine, linguine, and ravioli. We would hang it on an old-fashioned wooden laundry dryer, but that had to go up on top of a table because our old collie, Leafy, just loved those noodles.