BASIC PASTA DOUGH
225 g pasta flour
[00 flour]
2 large eggs
[room temperature]
1 egg yolk
1-2 tablespoons water [lukewarm]
extra flour
_ in a bowl make a flour crater and place the eggs and the water in the middle
_ starting in the center work in the flour with a fork
_ once half the flour is incorporated transfer to a wooden surface
_ knead dough until moderately smooth [about 5min]
[if you want to fill your dough keep it more on the sticky side]
_ form dough into a ball and cover with a bowl
_ let rest for 30 min
_ cut dough into 4 sections
[use one at a time and keep the rest covered]
_ flatten through your sheeter [using the largest opening]
_ fold dough in on itself and flatten again a couple of times
_ once dough is smooth and remotely rectangular start reducing the thickness of the rollers
[lightly sprinkle flour on the surface to keep it from sticking to the machine]
_ reduce thickness one step at a time until you are happy with how thin it is
_ place on a floured kitchen cloth to dry
_ repeat with remaining 3 pieces of dough
_ after 15min of drying cut into desired pasta shape [pasta should be dry enough to not stick, but not brittle]
_ cook immediately or form little nests to dry completely
EINFACHER NUDELTEIG
225 g Nudelmehl [00 Mehl]
2 große Eier [Raumtemperatur]
1 Eigelb
1-2 Esslöffel Wasser [lauwarm]
zusätzliches Mehl
