Method

All we need is a mixer…place all the ingredients in a bowl and mix with abread hook until it forms a nice elastic dough…We check the dough to see it has the right consistency if not continue to mixfor a couple of more minutes.If you don’t have a mixer available you can knead the dough with yourhands. It’s not that difficult it just takes a little more time.Wrap the dough in plastic wrap and place it in the refrigerator to rest, for atleast an hour. Remove from the refrigerator and either through a pastamaker or with a rolling pin we make very thin sheets of dough….To give some shape to our pasta we just need a very sharp knife. You cancut our sheets of pasta in many ways without any particular shape. Strips,noodles, or fold the sheet over and cut to make rounds to form Tagliatelle.We just need to make sure that the pieces are even in size so that we don’thave an issue when we boil them.We can boil them immediately while they are fresh in salted water for 3-4minutes or else let them dry and store them in a container for 3-4 days.

Tip

For the dough to open up easily make sure that your surface is well floured. Flour is our friend in this circumstance….when you make the pasta you justshake off the excess flour..

Ingredients

500 gr of all-purpose flour5 eggs2 tbsp.olive oil1 tbsp. salt

Διατροφικός πίνακας

Nutrition information per portion

596Calories

(kcal)

30 %

14.0Total Fat

(g)

20 %

3.2Saturated

Fat (g)

16 %

92.0Total

Carbs (g)

35 %

0.8Sugars

(g)

1 %

21.0Protein

(g)

42 %

5.0Fibre (g)

20 %

2.3Sodium

(g)

38 %

Recipe Category / Pasta

Homemade Pasta

20'Ηands on

1 hour'Hands off

4Portion(s)

1Difficulty