Classic Egg Pasta
Ingredients
300g Tipo 00
3 large whole eggs
Baker: Sophie Carey
Makes: 4 portions
Prep time: 30 minutes
Bake time: N/A
Flours used: Tipo 00
Method:
- Mix your eggs and flour slowly until a dough forms. If the mixture looks and feels very dry then add in a teaspoon or so of water
- Knead the dough by hand for 5 minutes, until smooth on the surface. Cover and rest for 20 minutes
- Use a pasta roller, roller attachment for a mixer, or an old fashioned rolling pin to create thin sheets of pasta! Cut into your preferred sheet and dust with Tipo 00 flour. Hang up to dry for 30 minutes before wrapping up to store or use
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