Recipe request: Fresh Pasta

I had a request for a pasta recipe so here you go! Pasta is not as difficult as you'd think, you don't even need a pasta machine to make it.
Semolina is usually the pasta flour you see being used but in all honesty you can do any combination of semolina and all purpose flour, from 100% AP flour to 100% semolina--though I prefer a 50-50 mix of the two. This recipe is for a single serving of pasta.


Make a pile of your flour (volcano shaped) the amount doesn't matter too much but if you want to get precise-ish I'd say a cup.

Add a pinch of salt to the volcano

crack an egg in the middle--use half the egg shell like a little cup and fill with water, add that to the volcano.
use a fork or your fingers to mix the together from the inside out--stop when it's  not sticky and bounces back when you poke it.

If the mix looks too wet, add more flour.

Let the dough relax for a few minutes, jazz is optional but I think it's a nice touch before you pound the crap out of it.

Roll the dough until it's thin, cut into the shape you want.
For ravioli be aware that the pasta will thicken when cooked so any edges need to be carefully pressed down.

Cool ideas: Wow people with fresh fancy pasta!
Mince thyme or rosemary and incorporate it in the volcano step.
Tomato paste makes for a super red pasta and pureed (cook it and squeeze out excess water first) spinach makes it super green.

Anything is possible with pasta so experiment away!