Home Made Pasta (easy version)

My previous pasta recipe uses just the egg yolks. It is easier to use the whole eggs. I believe the pasta will be stronger with just yolks and you would be better using just the yolks if you are using less than the best eggs

Serves 2

2 eggs

Approx 350g pasta flour

Put the eggs in a bowl and add 300g of the flour and mix until the dough comes together (speed 2 on a kitchenaid with the flat beater!). It is probably quite wet - unless the eggs were tiny. Add more flour slowly kneeding or mixing as you do until you get a reasonably firm dough that is not overly sticky. It is hard to describe, but you don't want it to crumble as you roll it (too dry) or stick to itself and everything else (too wet). It is a good idea to do a few times by hand so you know what it should feel and look like.

When you have the correct consistancy you can change to a dough hook of you are using a mixer or kneed for 10 mins by hand.

When you finish the dough should spring back if you poke it.

Roll out with a rolling pin (hard work!) or with a pasta machine if you are lucky enough to have one.

But in to strips of whatever thickness you fancy...