Ingredients Makes: 450 g fresh pasta (tagliatelle for 4-5, lasagne for 6-8) 275g '00' or plain flour, plus extra for dusting 3 large eggs 1 pinch salt Method Prep: 20 min › Extra time: 30 min › Ready in: 50 min Place the flour on a marble or wooden work surface. Make a well in the centre and crack in the eggs. Add the salt. With a fork, gently beat the eggs and incorporate the surrounding flour. Gradually, the flour and the eggs will mix, creating a runny batter. With a scraper, take the remaining flour and bring towards the centre, incorporating it into the batter-like mixture. The scraper will prevent your hands from getting sticky and will help the dough become homogeneous. If the dough is too stiff, add water, 1 tablespoon at a time as needed. When the mixture forms a ball, start kneading with your hands. Flatten the ball, stretch and fold from the top towards the centre; turn 45 degrees and...
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