Pasta

Egg Pasta

All-purpose wheat flour dough

Make dough with 1 egg (L size) per 100g of all-purpose flour. Either on flat surface: make a hole in the flour and put in the eggs. Stir the eggs first in the middle first, then mix slowly with the flour inside out. Or in a bowl: stir eggs in separate bowl. Save a little bit of the flour, put the rest in a larger bowl and sti in the eggs. Add rest of flour. For both methods, the dough should be firm enough to keep it's shape but not crumbling. Add water if it's too firm. Don't add any salt. Knead for about 10 minutes until the dough is perfectly smooth. Put in refrigerator for 1 hour before making noodles.