Hand-made Pasta laid out to dry
Hand-made pasta laid out to dry

Egg Pasta

Posted 29 Feb 2016

250gm Plain Flour
250gm Semolina
3 eggs
8 egg yolks

Mound the dry ingredients on a clean workbench. Make a well in the center and add the eggs. Use a fork and clean hands to mix the dough. Knead until smooth. Cover the dough and leave it to rest in the refrigerator for an hour. Shape the dough using a rolling pin, pasta machine or other pasta tools. Hang the pasta to dry for later use or cook immediately in salted boiling water for 3-4 minutes or until al dente.

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