Ingredients
200g 00 Pasta Flour
2 whole free range eggs
Method
Using this as a base recipe, you can increase the size on average I use 1 egg per 100 grams of flour.
Place the flour into a bowl or food processor then break the eggs removing the outer shell and place them in the bowl with the flour.
Using a fork mix the eggs in with the pasta flour, continue mixing until a soft dough is formed. Once formed you will have to knead the pasta dough well until all the flour has been absorbed in the mix. This process normally takes 5 minutes in total.
Once the dough has been kneaded, cover with cling film then place in the fridge. Making sure that the dough is properly covered. This will prevent the pasta dough from crusting.
Once the pasta dough has been refrigerated for roughly 40 minutes remove and use with pasta machine.
Depending on the thickness and size of the pasta will determine how long the pasta needs to cook.
3 minutes thin
4 minutes medium
6-8 minutes thick pasta or ravioli
