Seasons: all
Ingredients – serves 10 people:
½ kg flour
5 eggs (1 egg serves two people)
Method:
Put the flour on the pastry board, forming a mountain, then break the eggs and place them in the hole of the mountain. Mix the flour slowly with the eggs. Knead for a long time, until the dough will be firm, smooth and supple. Roll out the dough to a thin sheet and cut it according to the pasta one aims to achieve. Leave the pasta hanging out to dry before cooking.
With this classic pasta recipe you can make thin 1 cm wide tagliatelle to cook in broth, to have them dry, to make squares, maltagliati, lasagne and stuffed pastas like ravioli, cappelletti and ravioli.
