Timing – 10 minutes
– 200g “00” Flour
– 2 Fresh medium (yellow yolk) Eggs
Start by place your flour on a working table (wood it’s the best surface but you can you any surface you have in your kitchen). Make the classic “fontata” and then add the eggs in to the flour.
With the fork start to whisk the eggs and slowly add the flower to the eggs. When the mixture is thicker add all the flower and mix well.
At this point you can start to work with your hands, you can start to “impastare” (kneading) your dough for about 5 minutes.
When the dough became smother you can wrap it into the plastic film.
Make sure to rest at least 10 minutes before you use it. You can use this dough for any pasta, for example:
Ravioli | Tortelli | Fettuccine | Tagliatelle