Pasta All'Uovo






200g Plain flour, (preferably Italian type 00)
2 Eggs, lightly beaten


Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs. Using your fingers gradually incorporate the flour, then knead for about 10 minutes.

If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape the dough into a ball and leave to rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out the required shapes.


Source: The Silver Spoon

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