This is a very basic pasta recipe. You can use it for any shape you want. Some of the most delicious food is “peasant “ food, and this is one of them. Pasta made with egg is more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna. 1-2 servings 100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best 1 egg 1/2 teaspoon/2ml olive oil If making by hand. Put flour on the counter top in a mountain shape. Make a well in the middle. Crack an egg in a bowl and beat it to break it up. Pour the egg in the center of the well. Pour in the oil. Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers. If using a processor, add the flour, egg and oil. Pulse on and off or 5-6 times, then let it run for
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