Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
I like this recipe because it is so simple for such wonderful results. As with many of my recipes it is the product of trial and error. This dough is easy to work with and yummy to eat. If you are colesterol consious or if you like a less rich pasta you may substitute 2 or 3 of the eggs for about half a cup of water. Add the water gradually until the desired testure and consistency is reached. Remember to crack eggs individually into small bowl prior to adding to flour, to prevent risk of contaminating mixture with a bad egg. Lightly beat each egg before adding to the flour. The recipe time given does not include time taken for dough to prove in fridge. I strongly recommend the purchase of a pasta machine. I used to make my pasta by hand but having a pasta machine makes it so easy. Have fun!
Units: US | Metric
Serving Size: 1 (125 g)
Servings Per Recipe: 6