Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 large egg (50g)
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp (1.5g) fine sea salt
  • 10 oz (280g) chicken breasts, sliced into thin strips
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1/2 tsp (3g) black pepper
  • salt to taste

Instructions:

  1. Create a mound of flour on your surface and make a deep well in the center. Crack the egg into the center and add olive oil and salt.
  2. Using a fork, whisk the egg slowly, gradually drawing in flour from the edges until a shaggy dough forms.
  3. Knead the dough by hand for 3–5 minutes until the surface is smooth. Cover and let sit for 10 minutes.
  4. Heat a skillet over medium-high heat with a drizzle of oil. Add chicken strips and sear until they develop a mahogany-colored crust (about 3–4 mins per side).
  5. Remove chicken from the pan and set aside on a plate to keep them juicy.
  6. Roll the dough out to 1/8 inch thickness. Fold it loosely and slice into 1/4 inch ribbons.
  7. Drop pasta into boiling salted water and cook for 2–3 minutes. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
  8. In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté for about 1 minute.
  9. Toss the drained pasta and seared chicken into the garlic butter. Stir in parmesan and a splash of reserved pasta water, tossing vigorously until a velvety glaze coats the pasta. Finish with fresh parsley.