Homemade pasta

Sift the flour down on the kitchen table(preferably wood) and form it into a pile and make a pit in the center.

• 630 ml Plain flour — kcal

Use a fork to carefully whisker the eggs in a bowl. then pour it into the pit you just made in the flour.

• 260 g Egg 59 kcal

Use the fork to carefully mix the eggs in with the flour. Ensure that you do not break the flour walls, as the eggs will spill out if you do.

When almost all the flour is mixed in, use knead it into a ball. Knead it by pushing the ball forward with the palm of your hand and fold it in two, turn the dough once then repeat. Continue for 10-20 minutes(depending on the flour type), until it is silkey smooth.

Pack the dough in with clingfilm and let it rest for 30 minutes.

Roll the dough to the desired thickness using a pasta machine or a rolling pin. Lightly dust the dough, work surface, and pasta machine with flour as needed to prevent sticking. Once the dough is evenly rolled out, cut it into your preferred pasta shape and width. Suggested widths: * Taglierini/tagliolini: 5–6 mm * Tagliatelle/fettuccine: 10 mm * Pappardelle: 25 mm

The cooking time depends on the thickness, so do adjust accordingly until aldente.