Search for Linguine recipes and they will all talk about your pasta maker, that is if you own one, but they are not necessary, you think hundreds of years ago they existed? Ok a machine makes it easier and you get a more consistent pastry but without a pasta maker you can still follow this very simple recipe.
400gms Plain Flour
Pinch of salt
Either put it in a food mixer or on to a work surface, if using a mixer start the flour of using a dough hook and then slowly add the egg, if making on a work top make a well in the centre of the flour, add the egg into the middle and slowly stir the flour into the egg by pulling the flour into the egg working outwards from the centre.
Once the dough is formed, use a pastry maker to roll out the pasrty or roll it out on a floured surface, then fold once.
Keep rolling till you can see the work top through the pastry.
Then use a knife or a pasta cutter to cut into half centimetre(ish) strips, to help dry out the pasta and to stop it sticking place on a semolina floured tray.
Cook in lightly salted boiling water for 4-5 minutes till “a la Dente”, with just a little bite.
If using for a dish such as a Carbanara cook fresh and use the water to thin out the sauce. Linguine pasta can be frozen as a ball of pastry or roll the cut pastry in a spiral and freeze.