Fresh Pasta

🥘 Ingredients

• eggs 100 g
• flour 200 g

1. 1

   Crack eggs into a bowl and weigh. A typical egg weighs 50g. Scale the recipe accordingly.
2. 2

   Weigh out flour (twice the weight of the eggs) and pour onto the counter. Make a well in the middle.
3. 3

   Pour the eggs into the well and slowly incorporate the flour with a fork.
4. 4

   Once incorporated enough so the eggs don't run everywhere, knead the dough for 8 minutes .
5. 5

   Wrap the dough in plastic and leave at room temperature for 30 minutes to allow the gluten to relax.
6. 6

   Roll out the dough with a pasta machine and cut into the desired shape.
7. 7

   Boil for 2 ½ minutes , or until pasta floats to the top of the water.