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fresh
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3 eggs pinch of salt Sift the flour on to a work surface (marble is ideal), forming it into a volcano-shaped mound with a well in the centre. Break the eggs into this well and add the salt. [ I tend to use a big bowl - previous attempts at the volcano of flour thing have had very messy results ] With your hands, incorporate the eggs into the flour, gradually drawing the flour into the egg until it forms a coarse paste. Add a little more flour if the mixture seems too soft or sticky. With a spatula, scrape together all the dough. Clean your hands and the work surface. Lightly dust the work surface with flour again and then knead the dough with the heels of your hands, giving it lots of shoulder power. Work the dough for 10-15 minutes, until the consistency is smooth and elastic. Wrap the dough in cling film or foil and leave it to rest for about 30 minutes. Lightly flour the work surface again and a rolling pin. Gently roll out the rested dough, into a rectangle. It's now ready for your pasta machine. |
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