Fresh pasta

3 large eggs
280 g pasta flour


Create a mountain with the flour on a clean surface and make a well in the centre.

Crack the eggs into the well and gently whisk the eggs with a fork, gradually incorporating the flour from the edges of the well. Once the eggs are incorporated, use your hands to bring the dough together. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Leave the dough on the table, covering it with a damp tea towel, and let it rest for 30 minutes.

After resting, make your desired shape.

Divide the dough into smaller portions. Using a rolling pin (like I learnt with a few Italian grandmothers) or a pasta machine, roll each portion into a thin sheet (around 1-2 mm thick). Once you have rolled out the dough, you can cut it into your desired shape. 

You can make tagliatelle, linguini using the pasta machine (at least I can), or cut out pappardelle on the surface cutting it your desired width.