1 egg & 100 grams of flour = 150 grams of pasta
100 grams of tipo 0 flour for every egg
pinch of salt
Pour flour onto the table in a mound.
Make a well in the center & crack the eggs into the well.
Slowly incorporate the eggs into the dough using a fork - pulling in the flour to the center of the well.
Form into a nice dough, knead for 5-10 minutes until you have worked the dough well & it has a nice shiny outside.
1mm thick by 3mm wide - Tagliatelle
After you cut your pasta allow to dry for about 1-2 hours, depending on room temperature.
Boil for 1-2 minutes in plenty of salted boiling water.