Homemade Fresh Pasta Dough Recipe - How to successfully make Fresh Pasta Dough every single time!

Since I bough my first pasta machine it became one of my obsessions.
I have, literally, tried all kind of methods and techniques I could find, all kinds of flours, and all different variations that I could make to find the secret to making a recipe that works every time.

Here I share with you Three years of trial and error experience. Here's what you should know:

• The Dough should be dry, but still manageable. the secret is using the right amount of flour (see below)
• Too much flour, the dough will be hard to manage and roll
• Too little flour, the dough will be sticky, and you'll end up with soggy strands of spaghetti stuck to each other!
• All purpose flour is the easiest choice to practicing with
• If, while rolling, your dough is sticking to itself, you screwed up with the measurement :). to fix it, you need to lightly flour the dough every second round of rolling
• Before cutting the final sheets into spaghetti, linguini or whatever pasta, either flour the sheets well with flour and then cut it, or lay the sheets over a dry wooden surface (you may also hang them) for 10-15 minutes. Either method will prevent sticking after cutting.
• In a salted-boiling water, cook the pasta for 1-2 minutes ONLY!, or until the water foams (unless you dried it before, then more)

Ingredients (1-2 servings):

• 1 Fresh Large Egg
• Flour (all purpose flour)

How much Flour?
Simple math.
For simplification, Measure your Eggs weight (with the shell), double that, thats how much flour you need. (actually 10g less flour per egg)
For example, if your egg was 70g, you need 130g of flour (70x2=140, -10g)

Instructions: you may start it in a bowl, to decrease the mess :)

1. Put your flour on the surface, and make a well in the middle
2. Crack your egg in the middle
3. Mix your egg with a fork, and slowly start incorporating more flour from the sides
4. When the fluid in the middle become thick enough, use your hand to bring everything together, then work the dough
5. Kneed the dough for 5-10 minutes (optional: let it rest, covered, for 10 minutes)
6. Roll the dough, or flatten with your hand, to make it fit in the pasta machine
7. Start rolling, in a pasta machine, on the highest setting: 3 times on setting 1 (thickest), twice on 2, and once from then onward
8. Final roll should be somewhere between setting 7-9 (the last three), depending on how you like it
9. Cut into the desired length
10. Cover the pasta sheets with a thin layer of flour, fold it, and cut with a knife to the desired shape. Otherwise, cut it using the pasta machine, or leave it as is for Lasagne or other purposes