| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pasta |
1 |
Pound |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
|
Eggs at room temperature |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 4 |
tb |
Water |
| 1 |
|
Heaping tablespoon finely |
|
|
Ground fresh pepper |
INSTRUCTIONS
Put the flour on a flat surface and shape it into a mound. Make a well in
the center and add the eggs, salt, olive oil, 2 tablespoons water, and the
ground pepper. (Be sure when you grind the pepper that it isn't too large
or it will tear the pasta.) Mix with a wooden spoon by combining the eggs
and the flour with a circular motion, taking some flour from the inside of
the well. Add the remaining water and mix until it comes together.
Transfer the dough onto a floured board and knead it for 10 minutes. Work
the dough into a ball, cover it with a bowl, and let it rest for 15
minutes. Roll the dough (using more flour, if needed) into a cylinder about
6 inches long and slice into 1-inch pieces. Flatten each piece of dough
with a rolling pin or the palm of your hand. Roll dough out on a pasta
machine.
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