A good, relatively simple egg pasta base recipe for making your own pasta. Great for ravioli and similar noodles, and for anything else if you have the correct tools for cutting.
Author: Richard Smith
Make a small mountain out of the
All-Purpose Flour (3 cups)
, with a valley in the middle for the eggs.
Crack and add the
Olive Oil (2 Tbsp)
Salt (1 tsp)
in the middle.
Use a fork to break the eggs and mix, mixing in flour from the sides little by little. When it becomes too thick to mix with fork, use hands.
Knead for 15 minutes or so until it firms a solid, non-sticky ball. Let rest for 30 minutes then your ready to roll and cut as you like!
Nutrition Per Serving
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