Add 1 egg to flour for an easy PASTA FOR ONE

Ingredients

• 0.75 cup All-Purpose Flour (about 75 g, can substitute bread flour or Tipo 00 flour)
• 1 Large Egg (room temperature, helps dough come together more easily)
• 1 tablespoon Salt (for pasta water; adjust to taste)
• 1 tablespoon Olive Oil (extra‑virgin preferred for flavor)
• 1.5 tablespoons Unsalted Butter (softened, used for the miso butter sauce)
• 1.5 teaspoons White Miso Paste (adjust to 1–2 tsp for desired saltiness)
• 1 Scallion (white part used in sauce, green tops for garnish)
• 1 clove Garlic (minced)
• 1 pinch Crushed Red Pepper Flakes (optional for heat)
• 2 oz Parmigiano Reggiano (freshly grated, about 1/2 cup)

Instructions

1. Measure Flour and Create Well

   Place 0.75 cup (75 g) of all‑purpose flour on a clean work surface and shape it into a mound, then press a well in the center.

   Time: PT5M

2. Add Egg and Incorporate

   Crack a room‑temperature egg into the well, beat lightly with a fork, then gradually pull flour from the edges into the egg, mixing until a shaggy dough forms.

   Time: PT5M

3. Knead the Dough

   Gather the dough into a ball and knead on the floured surface until smooth and elastic, about 5 minutes.

   Time: PT5M

4. Rest the Dough

   Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15 minutes.

   Time: PT15M

5. Roll Out the Pasta Sheet

   Dust the work surface with flour. Using a rolling pin, roll the rested dough into a thin, even sheet about 1 mm thick.

   Time: PT7M

6. Cut the Noodles

   Roll the thin sheet loosely into a cylinder and slice crosswise into fettuccine‑width strips. Unroll the strips and dust with flour.

   Time: PT5M

7. Boil Water and Cook Pasta

   Bring a large pot of water to a rolling boil, add a tablespoon of salt, then drop the fresh noodles in and cook for 3–5 minutes until al dente.

   Time: PT5M

   Temperature: 100°C

8. Start Miso Butter Sauce

   While the pasta cooks, heat 1 tbsp olive oil and 1.5 tbsp butter in a skillet over medium heat until the butter melts.

   Time: PT2M

9. Sauté Aromatics

   Add the white parts of the scallion and the minced garlic; sauté 2 minutes until fragrant but not browned.

   Time: PT2M

10. Add Miso and Red Pepper

    Stir in 1–1.5 tsp white miso paste and a pinch of crushed red pepper flakes. Add ½ cup reserved pasta water and whisk to combine.

    Time: PT2M

11. Combine Pasta and Sauce

    Transfer the cooked noodles to the skillet, tossing to coat evenly. Cook together 1–2 minutes so the pasta absorbs the sauce.

    Time: PT3M

12. Finish with Cheese and Garnish

    Remove from heat, stir in the grated Parmigiano Reggiano until melted and creamy. Sprinkle the green scallion tops on top and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

22 g

Carbohydrates

70 g

Fat

26 g

Fiber

2 g