Easy

INGREDIENTS

• 200 gr flour “0” or strong white flour
• 2 eggs
• ½ tsp salt

PREPARATION

1. Prepare a clean work-surface.
2. Pour the flour (sifted) and salt onto the work surface and form a well.
3. Crack the eggs into the well and bit lightly with the fork.
4. Stir the eggs in the well and keep pulling in small amount of flour. Do not rush this step.
5. Begin folding the dough on itself. Knead the pasta until the dough is silky and elastic. If the dough is sticky, incorporate more flour as needed, but do not let it get too dry
6. Make a “ball” with the dough.
7. Place the ball of dough in a mixing bowl covered with a dinner plate for 30 minutes
8. After 30 minutes, flatten the ball with your hands and form a disc.
9. Start rolling, lifting and moving the dough, without too much pressure. If the dough is sticky as you roll it, sprinkle it with flour.
10. Continue the process till you have formed an oval shape of rolled dough – “la sfoglia”.
11. Roll all the pasta at once and cut it into noodles with a sharp knife.
12. Cook pasta, in a large pot of salted boiling water, until the pasta is “al dente”.
13. Drain the pasta using a large colander. Always reserve a small amount of the cooking water as in many recipes it is used to season the sauce.
14. Sauce the pasta in the warm pan…it will be delicious.

                    • If you need to add some moisture, do it by wetting your hands and then working                          the dough.

                    • There are two methods to stretch the dough: the hand method, using a rolling                                   pin, and a quality pasta machine, hand cranked or electric.is

• To get tagliatelle, wrap the dough on itself and cut into sliced with a sharp knife (5-7mm for tagliatelle; 2-3mm for tagliolini; 1,5-2mm for pappardelle).