Pasta Dough

preparation

1. Adjust ingredients

preparation

1. Place the beaten eggs in a bowl
2. Add 1 / 2 teaspoons, salt and the oil
3. Mix the eggs, oil and salt together well
4. Add 5 tablespoons of flour to this mass
5. Stir until a thin dough is formed
6. Put the rest of the flour on a work surface (table) and add the thin dough
7. Mix the dough and flour well
8. Knead the dough until it is smooth and shiny
9. Wrap the dough in a damp cloth and let it rest for about 30 minutes

Continue processing pasta without a machine

1. Place the dough on a floured worktop, roll it out thinly and evenly with a rolling pin, occasionally flourishing the dough with fine flour. As soon as the dough no longer sticks, the plates can be cut into strips of the desired width with a kitchen knife.

Pasta with machine

1. Turn the dough through a pasta machine and cut to size
2. Cook the pasta in plenty of boiling salted water until al dente. Add a spoon of oil to prevent it from boiling over

tip

1. The pasta becomes golden yellow and particularly fluffy if the dough is prepared with egg yolks instead of whole eggs. Approx. 8 egg yolks can then be used for 400 g of flour. Possibly knead in some water