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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Tipo 00 Flour
• Instead of Large Egg: Egg substitute (1/4 cup liquid egg), Pasteurized egg product
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of White Miso Paste: Soy Sauce (use less), Red Miso (stronger flavor)
• Instead of Scallion: Leek (white part), Green Onion
• Instead of Garlic: Garlic powder (1/4 tsp), Shallot (smaller amount)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper, Fresh chili, minced
• Instead of Parmigiano Reggiano: Pecorino Romano, Grana Padano

Equipment Needed

• Mixing Bowl
• Fork
• Rolling Pin
• Sharp Knife or Pasta Cutter
• Large Pot
• Colander
• Skillet or Frying Pan
• Microplane Grater
• Measuring Cups
• Wooden Spoon

Critical Steps — Do Not Skip

• Knead the dough until smooth
• Rest the dough for 15 minutes
• Roll the dough to a thin sheet
• Cut the noodles uniformly
• Combine pasta with sauce and finish with cheese

Chef Tips from the Video

• Use a room‑temperature egg; it mixes more evenly with the flour.
• A microplane grater gives the smoothest Parmesan texture for a creamier sauce.
• If you have a pasta machine, use the thin setting for an even sheet; otherwise, a rolling pin works fine.
• Reserve pasta water before draining; the starch helps bind the sauce.

Troubleshooting

Storage

Refrigerator: Store leftover pasta and sauce in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water.

Freezer: Fresh uncooked pasta can be frozen on a tray, then transferred to a zip‑top bag; use within 1 month. Thaw before boiling.

Room temperature: Do not store at room temperature for more than 2 hours due to the egg and dairy.

Make-Ahead Tips

• The dough can be rested up to 24 hours in the refrigerator, covered tightly.
• Miso butter sauce can be prepared ahead and stored in the fridge for 2 days; reheat gently.
• Grated Parmesan keeps well sealed in the fridge for up to a week.

Frequently Asked Questions