Ingredients
Method
Preparation
- Weigh out your ingredients: Use a kitchen scale to measure 400 grams of flour and 200 grams of eggs. If your eggs fall short, simply add water to reach the total weight.
- Mix the dry ingredients: In a large bowl, combine the flour and salt for even distribution of flavors.
- Add the eggs: Crack the eggs into the bowl with the flour and salt, adding water if necessary.
- Create a shaggy dough: Use a fork to mix the ingredients until a rough, shaggy dough forms.
- Knead the dough: Transfer the shaggy mixture to a lightly floured surface and knead by hand for about 5 to 8 minutes until smooth and elastic.
- Rest the dough: Wrap the kneaded dough in cling film and let it rest for 30 minutes to relax the gluten.
- Roll out the dough: Use a rolling pin or pasta machine to roll it to a thickness of about 3mm (0.10 inches), with the shortest side measuring at least 15 cm (6 inches).
- Cut the pasta: Flour both sides of the rolled-out dough and cut strips approximately 3.5mm wide (0.15 inches).
- Cook the pasta: Bring 4 liters (1 gallon) of water to a boil, add 2 teaspoons of salt, then add the pasta and cook for about 3 minutes until it floats to the top.
- Drain and serve: Remove the pasta from the water, drizzle olive oil or butter over it if not serving immediately to prevent sticking.
Notes
Knead the dough until pliable but not sticky. Use plenty of flour when rolling out to prevent sticking. The dough can be stored wrapped tightly in the fridge for up to 2 days or frozen for up to a month.