This formula tells you the best way to make pasta mixture by hand. The mixture is ideal for turning out so there is no pasta machine required.
Spot the flour onto a clean worktop (kitchen counter works best). Make a well in the center. Ensure the well is enormous enough to hold 3 egg yolks and 1 egg before you include these in.
Sprinkle with salt and shower with olive oil. You can likewise include water at this stage, or you can keep a watch out on the off chance that it is required, when you start plying the mixture.
Making hand crafted pasta batter without any preparation isn't troublesome however it requires a little tolerance and let's face it, your arms will get a decent work out from all that plying and rolling.
Presently before you start working the mixture, you need to bring the eggs and flour together. To do this, start beating the eggs and gradually fuse a little flour into the blend while beating.
- 2 cups All-Purpose Flour
- 3 Egg Yolks
- 1 Egg
- 1 tbsp Olive Oil
- A pinch of Salt
- 2 tbsp Water
Instructions
- Place the flour onto a clean worktop and make a well in the middle. Fill the hole with egg yolks, egg and olive oil. Sprinkle with salt.
- Start beating the eggs with a fork while slowly incorporating flour into the eggs, a little at a time.
- Once the eggs and flour are combined together into a messy mixture, start kneading. The dough will be flaky at the beginning but will come together. If you feel, it’s way to hard to work with, add water at this stage. Knead for 10 minutes. A well-kneaded dough should be smooth.
- Flatten it slightly with your hand and tightly wrap in a plastic wrap. Refrigerate for 30 minutes before rolling out.
- The rested dough can be then rolled out with a rolling pin.
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