Freshly made pasta is a different kind of joy. That delicate, soft and velvety texture beats your everyday box-to-boil commercial pasta by miles.

So here's to divinity that is pasta!

1. Measure out flour onto your work surface or in a large bowl. Make a well in the centre; crack in the egg and add olive oil.

2. Using a fork, start to whisk the egg, gradually incorporating the flour little by little.

3. Clean off the fork and set it aside when the dough starts to form. Use your hands to knead the dough. Knead - stretch - push back in - repeat.

4. Continue kneading until you have a smooth dough. It should take about 10 minutes.

5. In case you find your dough too dry, add in a little water. (1/2 teaspoon at a time.) 

6. Rest the dough in the refrigerator for 30 minutes before rolling out your pasta.

7. Set a pot of water, with ample amount of salt, on the heat and bring to boil while your roll and shape your pasta.

8. Remember to dust your pasta with flour while rolling and shaping so that it does not stick together.

9. Cook fresh pasta in boiling water for 30 seconds to a minute or until it floats to the top. Fresh pasta barely takes any time to cook.

10. Drain out the water, or fish out the pasta using a strainer, if cooking in batches. Enjoy piping hot, silky pasta in your favourite sauce, or simply with some olive oil, chilli flakes and parmesan!

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Check out these recipes using fresh pasta!