Pasta Dough Homemade

A great pasta dish for any occasion:

Making your own pasta dough from flour, eggs, a little oil and salt is as easy as can be. You just have to take a little time and follow a few basic rules.

All ingredients should have the same heat. Fresh country eggs form the dough the quality to meet the highest culinary requirements.

Self-prepared pasta dough can also be cut into ribbon noodles or other shapes and spread loosely on a floured kitchen towel to dry. Meanwhile, leave the noodles until they are hard.

Mix ingredients

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Sift the flour onto a board, press a bulge into it and pour in the eggs, oil and salt, mixing with the flour with your fingers from the inside out. In the meantime, keep forming the indentation with one hand so that the eggs do not leak.

Knead the dough

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Knead the dough, repeatedly pressing it flat with the heel of your hand, folding it and repeatedly pressing it flat, until you get a shiny, smooth loaf. This takes 10 to 15 minutes. If the dough has become too firm, knead in a little water.

Rest the dough under an upturned baking dish for 1 hour.

Cut the dough

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Roll out the dough on a floured surface as thin as possible, 2 to 3 mm thick for stuffed pasta, then cut into any shape with a pastry wheel or rolled up into ribbon noodles with a sharp kitchen knife.

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