Pasta from scratch

Having made some pasta from scratch, I have found a recipe I like better than the previous one I used. This recipe is approved by my Italian friend Paolo's grandmother.
Since it only contains regular wheat flour and not durum wheat, so you can use something that is locally produced.

Halfway to pasta.

Ingredients for one serving:

• 100 g of wheat flour
• 1 egg

If it is enough for one serving or not depends on how central the pasta is in the dish which it is used in.
Measure the flour. Here I do a double batch for a ravioli that will come in a later post.

The second half of the pasta.

Add two eggs.

Pasta for two persons.

 Break the eggs and mix them with the flour.

After slight blending.

Pour the dough out onto a table and knead it for 5 minutes until it feels elastic. As the picture below shows, I did not get to all the flour in the dough. The eggs were perhaps a bit too small to be able to tie up all the flour but it does not matter.

After kneading for about 5 minutes.

Wrap the dough in some plastic and let it rest for 15-30 minutes. It will change color and texture a bit.

After resting for 15-30 minutes in plastic.

Now the pasta dough is ready to be rolled out to the pasta you need.