Pasta Dough

1. 1

   One large egg absorbs about 4 oz (100 g).

2. 2

   If making the dough by hand, lightly beat the eggs with salt and add the flour gradually, working it in first with a fork and then with your hands, until the ingredients are well mixed and the mass holds well together.

3. 3

   You may use a food processor to blend the ingredients, but do not add all of the flour from the start, in case you need less.

4. 4

   Knead for 1015 minutes, until the dough is smooth and elastic, adding a little more flour if it is too sticky or a drop of water if it is too dry.

5. 5

   Wrap in plastic wrap and leave to rest for 1530 minutes at room temperature.

No nutritional information available.

No additional tips available.