First add the rye flour to a pan and cook over medium heat until it begins to smell nutty and darken in color. Mix the semolina flour, toasted rye flour and salt in a large bowl.

Turn flour mix onto a wooden or marble board and make a well in the center. Whisk the egg and add it to the well. Use a fork to slowly work the egg into the flour mix. Once the egg is incorporated, add the water and continue to work the dough until you can handle it.

Lightly flour your surface and knead for 5 – 10 minutes, until elastic and smooth. Wrap the dough in plastic and allow to rest for 30 minutes.

Take golf ball sized pieces of the dough and flatten. Then roll out by hand or using a pasta roller. Once the pasta sheets are rolled out to the desired thickness, cut the pasta into your preferred shape and length.

Create nests with the pasta or roll over a dowel, dusting with flour. Then either freeze, dry or use immediately.

Boil fresh pasta in heavily salted water for 3 – 5 minutes and serve with your favorite sauce or broth.