Italian Pasta Recipes - Basic Fresh Egg Pasta (Pasta all Uova) Recipe

Ingredients

• 225 g/8 oz/2 cups plain (all-purpose) flour

• 1.5 ml/1/4 tsp salt

• 2 eggs, beaten

• 5 ml/1 tsp olive oil

• Cold water

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Method:

1. Sift the flour and salt in a bowl and blend in the eggs and olive oil. Use your hands to mix to a dough adding a little water if necessary.

2. Using the palm of the hand knead the dough strongly until smooth, dusting with a little flour to prevent sticking.

3. Roll and re-roll the dough thinly and cut into strips to produce noodles, or wider strips for lasagne depending on the type of pasta you wish to make.

4. Hang up to dry or lay a clean cloth over the back of a chair and put the strips of pasta over this. The pasta can be stored an airtight container in the fridge for several days.

5. Cook in plenty of boiling, salted water for 3-5 minutes, depending on thickness until just tender but still with some texture. Drain and use as required.