Keyword egg pasta, homemade pasta, italian cooking, two ingredient pasta
Prep Time 45 minutesminutes
Cook Time 3 minutesminutes
Total Time 48 minutesminutes
Two eggs worked into 250 g of 00 flour, kneaded smooth, rested, rolled thin and cut. Dinner for two.
Ingredients
250g00 flour or plain flour
2eggs
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.