Pasta all’Uovo¶
Ingredients
- 200 g farina 00
- 2 eggs
- 2 pinches of salt
Form a well with the flour, break the eggs in it. Add the salt. With a fork, slowly incorporate the flour into the egg. Once a shaggy dough is formed, start kneading by hand. Knead for 5-10 minutes, until the dough is elastic. Rest the dough in the fridge at least 30 minutes. Roll out with a pasta machine or a rolling pin.
Do whatever you want with it.
References
These are proper place for a better, more detailed recipe:
Section author: Carlo