Ingredients

600 g	Plain flour
6	Eggs (60g eggs)

Equipment

• Pasta Machine
• Wizz (or bowl)

Method

1. combine eggs and flour in a wizz (or bowl)
2. kneed to form a dough on floured surface
3. refridgerate 30 minutes to 1 hour
4. seperate dough into 4 sections
5. put each section through pasta machine using plenty of flour - if it gets too long to handle cut it in half
6. throw pasta in rapidly boiling salt water
7. cook until floating and soft - approximately 5-10 minutes
8. serve with yummy sauce and cheese

Notes

if using wholemeal or buckwheat flour use 7 eggs for 600g flour

using the pasta machine roll through on the widest roller setting first, fold it into thirds and roll through again (repeat several times) until you have a rectangle of dough the same width as the pasta machine with no tears or sticky bits before reducing the width of the rollers

if it is sticking or tearing add more flour

dust with flour regularly when rolling to avoid sticking

Comments

direvus, Sun 28 Jun 2009

Very tasty!

del, Sun 28 Jun 2009

If using wholemeal or buckwheat flour use 7 eggs for 600g flour

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