- 2 Eggs
- 185 g strong white bread flour
- pinch of salt
any quantity of pasta may be made by using the proportions of 1 egg to 90 g of flour , but the most convenient quantity for a beginner to handle is 2 or 3 egg mixture .
larger amounts should be mixed and rolled in batches .
Beat eggs in a large bowl , sift flour and salt into bowl.
Mix together with a fork then press with hands to form a solid piece of dough.
It should be firm but pliable and not sticky , add more flour if it seems to moist
Turn dough onto a lightly floured surface and knead firmly for 5 to 10 minutes until smooth .
Wrap in a tamp tea towel and leave to rest for 30 minutes at room temp
cook 125 g of spinach, drain and squeeze out as much moisture as possible and chop very finely, ad spinach to eggs and flour adding more flour if necessary .
ad 3 teaspoons of tomato puree to the eggs and flour
add 3 teaspoons of a single chopped fresh herb or mixed herbs to the eggs and flour
Use whole-wheat bread flour instead of white flour or for a lighter texture use a mix of whole-wheat and white flour .
Use a pasta machine to roll or roll by hand
(picture is of home-made pasta and home-made pasta sauce)