H is for Homemade Pasta

Ingredients

• 200 g 00 Flour (sifted, can substitute with all‑purpose flour)
• 2 large Large Eggs (room temperature)
• 1 tbsp Water (adjust as needed for dough consistency)
• 1 tbsp Olive Oil (optional, adds elasticity)
• 1 tsp Salt (for seasoning the dough)

Instructions

1. Combine Flour and Eggs

   Place the flour in a mixing bowl, make a well in the center, crack the eggs into the well, add the salt and olive oil, then gently whisk the eggs, gradually pulling in flour until the mixture becomes a shaggy dough.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface. Knead for about 8‑10 minutes, adding flour a little at a time only when the dough sticks to your hands. Stop when the dough is smooth, elastic, and no longer sticks.

   Time: PT10M

3. Rest the Dough

   Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 20 minutes. This relaxes the gluten and makes the dough supple for rolling.

   Time: PT20M

4. Roll and Cut the Pasta Sheets

   Divide the rested dough into 2‑3 pieces. Using a rolling pin or pasta machine, roll each piece into a thin sheet (about 1‑2 mm thick). Let the sheet rest a few minutes, then fold it loosely, cut into desired shapes (fettuccine, tagliatelle, or lasagna sheets), and dust with a little flour to prevent sticking.

   Time: PT15M

Nutrition Facts

Calories

210

Protein

7 g

Carbohydrates

35 g

Fat

2 g

Fiber

2 g