Ribbon Noodles with Salmon Vegetables

Try this delicious pasta dish:

If you want to buy noodles, you should take the ones from the refrigerated shelf. But it’s really tasty only with homemade 200 g flour in a large enough bowl, form a crater with a spoon from the mountain. In the crater add half a tsp. of salt and the two eggs form and stir with a fork as well as you can.

If you get stuck with the fork, it is best to use both hands.

In the beginning you work in the baking bowl, but as soon as the dough is no longer so liquid you continue on the countertop. The kneading and rolling is exceptionally important, so you can never work such a pasta dough too long. It is ready when you start to sweat and the consistency is smooth, shiny and elastic.

Then it must rest in the refrigerator for half an hour, wrapped in cling film. As for the quantities, it must be said that they are, of course, indicative. It would be too good if nature had arranged it so that 100 g of flour to one egg in detail would result in the perfect pasta dough. Sometimes you are lucky and it happens to fit, the next time the eggs are bigger, then you add a little bit of flour while kneading flat. If you then have too much flour in it or the eggs were too small, you have to counteract with water.

The next step is to use the pasta machine. If you do not have one, you must

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