Process:

1. Measure out flour onto your work surface or in a wide 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 flour little by little.
3. When the dough starts to form, clean off the fork and set it aside. 
4. Use your hands to bring the dough together into a rough ball. Cover and let it rest for 10 minutes.
5. After resting, begin kneading the dough. (Knead + stretch > push back in > repeat)
6. Continue kneading until you have a smooth dough. It should take about 10 – 15 minutes. In case you find the dough too dry, add in a little water – 1/2 teaspoon at a time.
7. Wrap the dough using some plastic wrap and rest it in the refrigerator for 30 minutes to an hour before rolling out your pasta.
8. Set a pot of water, with ample amount of coarse sea salt (1-2 tablespoons per litre), on the heat and bring to a boil while you roll and shape your pasta.
9. Remember to dust your pasta with flour while rolling and shaping so that it does not stick together.
10. Cook fresh pasta in boiling water for 30 seconds to 1 minute or until it floats to the top. Fresh pasta barely takes any time to cook.
11. Drain out the water, or fish out the pasta using a strainer, if cooking in batches. Enjoy piping hot pasta in your favourite sauce, or simply with some olive oil/butter and parmesan.

Pro Tip: Don’t throw away your pasta water just yet! Since the water has starches from cooking the pasta, it can be used to adjust the consistency of your pasta sauce or to even create a sauce from scratch like in an Aglio Olio (Garlic and olive oil pasta) or Cacio e Pepe (Cheese and pepper pasta).