Fresh pasta
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Two eggs worked into 250 g of 00 flour, kneaded smooth, rested, rolled thin and cut. Dinner for two.
Ingredients
- 250 g 00 flour or plain flour
- 2 eggs
Equipment
- rolling pin
- stockpot
Directions
- Heap the flour on a board, make a well in the middle, and crack the eggs into it.
- Break the eggs up with a fork and slowly work in the flour.
- Gather it into a dough with your hands and knead for 10 minutes, until smooth and silky.
- Wrap in cling film and rest in the fridge for 30 minutes.
- Roll out by hand with a rolling pin, then feed through a pasta machine, using a narrower setting each time, until it is as thin as you want.
- Use right away or hang to dry (over a dowel, rolling pin, or chair back so air can move around it).
- To cook, boil in plenty of salted water for about 2 to 3 minutes, until al dente.
Notes
Fresh pasta keeps 2 days in the fridge. Dough can be frozen up to a month; defrost fully before use. Dried homemade pasta keeps up to 6 months in an airtight container.