Ingredients for 4 - 6 persons
500 g flour
4 medium sized eggs
Pour the flour onto the work surface, make a hollow in the middle, add the eggs and salt and knead vigorously until you have a very firm dough. If it becomes too hard, you can add another half eggshell with water. Wrap the dough in a damp cloth and let it rest for about 30 minutes.
Knead the dough at least 8-10 times through the wide opening of the pasta machine. If it still sticks a little, leave it to dry on the work surface for about 15 minutes. Then place the pasta maker on the finest opening and knead the dough sheets.
The thin sheets of dough can be used for lasagne, making tagliatelle or spaghetti by turning the sheets of dough once again through the appropriate holes. Then turn the pasta into small nests, flour them a little and spread them on a towel.
Tip Either process the pasta fresh or leave it to dry in a warm place for about 2 days. When dry, it will keep for up to 2 months: it is best to store it in a box in a dry place.