YOU don’t need a pasta machine!

Ingredients

• 200 grams All-Purpose Flour (sifted, for pasta dough)
• 2 pieces Large Eggs (room temperature)

Instructions

1. Whisk the Eggs

   Crack the eggs into a mixing bowl and whisk with a fork until the mixture becomes a smooth, slightly pasty paste.

   Time: PT2M

2. Form and Knead the Dough

   Add the sifted flour to the egg paste, mixing by hand until a shaggy dough forms. Knead vigorously on a lightly floured surface for about 10 minutes until the dough is smooth, elastic, and springs back when pressed.

   Time: PT10M

3. Rest the Dough

   Shape the dough into a ball, wrap it tightly in a damp cloth, and let it rest for 30 minutes at room temperature.

   Time: PT30M

4. Roll Out the Dough

   Place the rested dough on a lightly floured surface. Using a rolling pin, flatten the dough into a thin sheet, turning and dusting with flour as needed.

   Time: PT5M

5. Stretch and Slap the Pasta

   Lift the rolled sheet and gently stretch it lengthwise, then slap it against the countertop repeatedly until you can see through the dough.

   Time: PT5M

6. Cut into Shapes

   Using a sharp knife or pasta cutter, cut the thin sheet into three shapes: tagliolini (thin ribbons), farfalle (butterfly/papartele), and any other preferred shape.

   Time: PT5M

7. Boil the Fresh Pasta

   Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2–3 minutes, or until al dente.

   Time: PT3M

   Temperature: 212°F

8. Serve

   Drain the pasta in a colander, toss with your favorite sauce, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

435

Protein

15 g

Carbohydrates

80 g

Fat

5 g

Fiber

3 g