Single-Serving Pasta with Cheese Sauce

In a wide, shallow bowl, add 1/2 cup of all-purpose flour and create a well in the center.

Add the olive oil and egg to the well.

With a small whisk or fork, beat the egg and oil, then gradually start incorporating the flour from the sides until a shaggy dough forms.

Use your hands to bring the dough together. If it's too sticky, add a little more flour (about 1 tsp). Knead for a minute or two until it forms a smooth ball.

Place the dough ball back in the bowl, cover with a plate, and let it rest for at least 30 minutes.

While the dough rests, prepare the cheese sauce. Melt the butter in a small skillet or saucepan over medium heat.

Whisk in 1 teaspoon of flour to create a roux and cook for about 30 seconds.

Slowly whisk in the milk until smooth. Add the garlic powder, mustard powder, salt, and pepper.

Add the shredded cheddar cheese and stir continuously until the cheese is fully melted and the sauce is smooth. Keep warm on low heat.

Bring a small pot of generously salted water to a boil.

Lightly flour your work surface. Take the rested dough and roll it out into a thin sheet.

Cut the dough into fettuccine-style strips using a knife or pizza cutter.

Gently drop the fresh pasta into the boiling water. Cook for 1-3 minutes, or until the pasta floats to the surface.

Using tongs, transfer the cooked pasta directly from the pot into the skillet with the cheese sauce, allowing some pasta water to come with it.

Toss the pasta in the sauce until well-coated. Serve immediately, garnished with fresh chives if desired.