Recipe by **Jubes**
This pasta is as easy to handle as regular wheat pasta. This recipe produces a good result. Do not allow pasta to dry out before cooking as it can become a little brittle. You can use the pasta as you would regular pasta. This recipe is not gluten free
Top Review by canthelpmyself
very good recipe. I've made it a couple of times and I havn't found it too dry to work with. The last time I made it I did add a little bit of iced water to help make it more pliable and it came out great. I've made it by rolling it out by hand and while that was doable it produced a very uneven result and I when I didn't roll it thick enough it was terrible. Using a pasta maker was very easy and produced a beautiful result. I also floured the long sheets of pasta before running them through the noodle end and they separated more easily. I cooked and used them straight away and also cooked some, oiled them and kept them in the fridge ready to be heated and sauced like we used to do in an italian restaurant I used to work in. Thank you for posting. And no wonder the fat content on the nutritional table looks bad they've only counted the eggs, salt and oil.. :)
Directions See How It's Made
- Sift the flour and salt.
- Beat the eggs with the oil.
- Make a well in the flour and then stir in the eggs and oil with a spoon.
- Finish mixing with hands and then knead on a lightly floured surface. Knead until the mixture "comes together".
- Cover in cling wrap and allow to rest for 20 minutes.
- Roll with a pasta press or rolling pin.