The Conversation (0)
Sign Up
Beat eggs
-Make well in flour -Pour eggs - sift flour into eggs slowly
- Keep adding flour until dough forms
- Dough
- Roll dough into a ball
- knead gently in one direction dough until elastic
- use the base of your hand to knead
- reform into ball - dough should spring back when you poke dough
- let dough rest at least one hour - cut into manageable pieces
- roll dough: large setting (0) - and gradually move pins to desired thickness
- if you want to incorporate herbs or spices - now is the time to do so
- roll dough for easier feeding into pins
- gently guide dough
- for pappardelle , roll dough and cut with a knife to desired pieces
- toss in some flour to prevent sticking - freeze dough or cook to serve after a few minutes of rest