Fresh Pasta Dough (From Roberta Pagnier)

dinner · ⏱ 50 min · 4 portions · 95.0 g carbs / portion · vegetarian · allergens: egg, gluten

v1 · rb0e705f985 20260727Z1751 300 g flour for fresh pasta 1 tbsp water if dough is too dry 🌀 beat the eggs with the salt and the olive oil 🌀 pile the flour, make a well, and mix in the egg mixture 🌀 ⏱ 15 min knead the dough until smooth and elastic, adding water during kneading only if needed ⏳ ⏱ 30 min dust with flour, wrap loosely in cling film, and let rest at room temperature 🍽 roll out the pasta dough to the desired shape using a pasta machine Fresh Pasta Dough 🍝 3 pieces egg medium free-range ½ tsp salt 1 tbsp extra virgin olive oil egg, salt, extra virgin olive oil water
http://flowcooking.food/en-us/recipe/945/fresh-pasta-dough-from-roberta-pagnier/