Ingredients:

  • 1 cup all-purpose flour
  • 1 large egg
  • 1 tsp extra virgin olive oil
  • 1/4 tsp fine sea salt
  • 6 oz chicken breast, thinly sliced
  • 1 cup zucchini, julienned
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1/4 cup parmesan cheese, shaved
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Mound the flour on your work surface and create a wide hole in the center (the 'volcano').
  2. Crack the egg into the well and add the olive oil and salt. Using a fork, whisk the egg gently, gradually pulling flour from the inner walls of the well.
  3. Once a thick paste forms, use your hands to fold the remaining flour into the center until a shaggy dough forms.
  4. Knead the dough by pushing it away from you with the heel of your hand, folding it back, and rotating. Continue for 8–10 minutes until the surface is smooth and feels like a stress ball.
  5. Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes.
  6. Divide the dough in half. Roll each piece into a thin sheet (about 1/8 inch thickness).