1 1/2 of semolina flour
1 pinch of salt
Using a fork begging mixing in the egg with the semolina. Once egg has been mixed in enough, begin using your hands to work the dough. Continues until reaches a smooth consistency, adding a light dust of flour if necessary. Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes. Open the pasta and cut in small squares. Roll these pasta squares at the garganelli board.