Ingredients


  • 400g tipo ‘00’flour 
  • 4 large free-range eggs 
  • Pinch of salt

Methods
Place the flour and a pinch of salt on a board or in a bowl. Make a well in the centre and crack the eggs into it.

Mix the eggs with the flour, incorporating a little at a time, until your dough is combined.

Knead until smooth for 10/15 minutes. If it results too hard, you can dip your fingers in the water to make it a bit wet.

Once your dough is soft and elastic, wrap it hardly with cling film and put it in the fridge at least for one hour. The gluten in the flour will relax, making the dough easier to roll.
Cut your dough in 5/6 pieces and dust your board properly. Using a rolling pin and a bit of perseverance, start to roll out the dough to a height of about 2 mm.

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