Pasta dough

Ingredients for 2 servings:

• 300 g wheat flour
• 1 tsp salt
• 3 eggs, whisked
• 3 tsp olive oil
• Water as needed

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the flour on a work surface (e.g., a large cutting board). Make a well in the flour and pour in the beaten eggs, salt, and olive oil. Using a fork, mix the egg and olive oil mixture, gradually adding more flour from the edges. As the mixture thickens, continue to mix in the flour with your hands. If the dough is too dry, add a little water, but not too much. The dough should be lumpy and coarse, not too moist. Continue to knead the dough vigorously with your hands for about 15 minutes, like bread dough. It’s best to knead the dough away from you with the heels of your hands, then pull it back toward you and then “knead” it away from you again with the heels of your hands, like bread dough. After kneading for 15 minutes, the dough should be smooth and pliable. Form the dough into two balls and let them rest for about 15 minutes. The dough can then be processed, either with a pasta machine or, if you don’t have one, roll each ball out separately with a rolling pin on a large board until it is very thin. This dough can then be used either for ravioli or, as I like to do, I can then make tagliatelle with it. To do this, I cut this thin pasta sheet in half, then roll it up and cut thin strips, about 1/2 cm thick. These are then unwrapped and placed on a clean, floured tea towel. Cook the pasta in boiling salted water until al dente (about 2-3 minutes). This recipe is calculated for two people (big eaters) as a main meal.