Basic Egg Pasta for Two
|Strong plain flour/Semolina flour||7 Ounce (200 Gram)|
|Eggs||2 , beaten|
|Olive oil||15 Milliliter (1 Tablespoon)|
1) Over a clean work surface, sift the flour into a mound.
2) Using your fist, make a well in the centre and add the eggs, salt and oil.
3) With your fingertips, slowly stir in the flour from the sides of the well.
4) Stir with the fingertip until the dough comes together.
5) Knead in dough, using both hands, for about 10 minutes until smooth and not sticky.
6) With a plastic film, wrap the dough and allow to rest in a cool place for 30 minutes.
7) Lightly dust the working table with flour.
8) Roll out the dough on working table into a paper thin, large rectangle.
9) For cut pasta such as tagliatelle, fettuccine or lasagne, the dough must be allowed to dry.
10) Put the dough on a clean tea towel, allowing 1/3 to hang over the edge of a table or work surface.
11) Turn every 10 minutes.
12) When the dough is dry to the touch and begins to look leathery, pasta is ready to cut.
13) For Tagliatelle: roll the dough sheet into a circle of 8 cm (3 inches) wide.
14) Using a sharp knife, cut the dough sheet into same width of 1 cm wide strips.
14) Unfold and leave to dry for at least of 10 minutes.
15) For Fettuccine: Do same as for tagliatelle, but cut into 0.5 cm wide strips.
16) For Lasagne: cut into 10 x 15 cm (4 x 6 inch) rectangles.
17) Use as needed.