Fresh Egg Pasta for Lasagne Carnevale

1. 1

   Sift together and then mound 2 cups of the flour and a pinch of salt in the center of a large wooden cutting board.

2. 2

   Make a well in the middle of the flour and add the eggs.

3. 3

   Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well.

4. 4

   Add more flour, if needed.

5. 5

   As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.

6. 6

   The dough will come together when half of the flour is incorporated.

7. 7

   Start kneading the dough with both hands, using the palms of your hands.

8. 8

   Knead for about 15 minutes, adding any of the remaining flour if necessary to create a cohesive mass.

9. 9

   Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

10. 10

    Lightly re-flour the board and continue kneading for six more minutes.

11. 11

    The dough should be elastic and a little sticky.

12. 12

    Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

13. 13

    Roll or shape as desired.

* Per serving · 4 servings · Values may vary.

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