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1
First, combine the flour and salt together in a large bowl, and make an indent in the center.
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2
Then, crack the eggs, and mix in the oil as well.
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3
Scrape at the edges of the flour bit by bit, and mix together with the tips of your fingers.
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4
Take the dough out onto a work surface once it has about come together and knead for 3 minutes,even if it is still a bit floury.
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5
It's best if it feels like the dough is a bit lacking in moisture!
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6
Roll up the dough after kneading, wrap in a wet cloth, and let sit for 30 minutes in order to allow it to turn into a rich dough.
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7
Divide the dough in half, and stretch it out with a rolling pin on a work surface dusted with flour.
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8
It should be between 1 mm-1.5 mm thick.
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9
It'd be convenient to have a pasta machine.
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10
Thoroughly shake the dusting flour off, fold the dough, and cut the dough.
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11
Cut to your desired width.
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12
I cut mine about 1 cm thick.
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13
Boil lots of water, stir in some salt (unlisted), and boil for about 5-6 minutes.
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14
Drain, mix in your favorite sauce, and enjoy a piece of heaven!
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15
Try this dish out for the summer!
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16
Eggplant and Meat Pasta.
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17
Divide any leftover cut pasta into small portions and place on a cutting board to dry for a little while.
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18
It should keep for about 2-3 days if you store it in the fridge.
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19
Side note: Pasta Curtain: Fold the stretched dough from the top towards the bottom in the center.
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20
The trick is to leave an opening in the center and then cut the noodles.
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21
Place a cooking chopstick in the center, and fold forward.
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22
Pick up the cooking chopstick and shake to make the pasta curtain.
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23
Letting the pasta dry for an appropriate amount of time will not only make it easier to store, but also easier to handle.
