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Suitable for making a variety of egg pasta shapes, like tagliatelle and lasagna sheets.
Note the recipe can be scaled up arbitrarily by keeping the ration of 1 egg to 100 grams of flour.
Place the flour in a heap on a clean worktop and make a small well in the middle. Crack the eggs into the well and add the salt. With a fork, gently scramble the eggs together, gradually working more and more flour in from the walls of the well, before eventually switching to kneeding by hand. Continue kneeding until a smooth, plastic dough forms that is not sticky to touch. Set aside and rest for an hour before using further.