Place the flour in a mound on a working surface and make a well.
Crack the eggs in the middle and add a pinch of salt. Start combining the ingredients with a fork.
Now use your hands and mix all the flour with eggs until fully incorporated. At the start you’ll notice the dough is very sticky, so use a spatula to pick up the dough that sticks to the working surface.
Keep kneading for about 10 to 15 minutes, if you notice the dough is too dry add a few teaspoons of water, or, if you feel the dough too sticky even after 10 minutes of kneading, add a little bit of flour. Humidity and temperature in your kitchen may vary, so adjust the dough as you go.
When the dough will be smooth and elastic, make a ball and cover it with cling film or a damp kitchen towel. Leave it to rest between 15 to 20 minutes to develop the gluten structure.
ROLL THE DOUGH
First flatten the dough a little with your hands, then use a rolling pin to start working the dough.
To roll the dough, the best way is to press the lower part of the dough sheet with one hand and with the other run the roller outwards, taking in mind that when it is pressed outwards a strong pressure must be made, while when the roller returns towards inside, the pressure must be less.
Continue rolling the dough until you’ll achieve a sheet of the desired thickness (it depends what type of pasta are you making). For example, tagliatelle can be a little more thick while making sheets for lasagna or ravioli could need a very thin rolled dough.
Serving: 1grams | Calories: 421kcal
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