- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Directions
Mound the flour in the heart of a sizable wooden cutting board. Create a well in the center of the flour, add some eggs. Utilizing a fork, beat together the eggs and start to include the flour beginning using the inner rim from the well. While you incorporate the eggs, keep pushing the flour as much as support the well shape (do not concern yourself whether it looks untidy). The dough can come together inside a shaggy mass when about 50 % from the flour is incorporated.
Start kneading the dough with hands, mainly while using palms of the hands. Increase the flour, in 1/2-cup increments, when the dough is simply too sticky. When the dough is really a cohesive mass, take away the dough in the board and scrape up any remaining dry bits. Gently flour the board and continue kneading for several more minutes. The dough ought to be elastic along with a little sticky. Still knead for an additional 3 minutes, remembering to dust your board with flour at the appropriate interval. Wrap the dough in plastic wrap and hang aside for 25 minutes at 70 degrees. Roll and form as preferred.
Note: Don't skip the kneading or resting part of this recipe, they're required for an easy pasta .
Recipe thanks to Mario Batali
