Mound flour on a work surface; make well in center. Add eggs and salt to well.
Using a fork, beat eggs with salt. Starting from the inside edge and working around the well, gradually incorporate flour into egg mixture until soft dough forms.
Add water for dough.
On clean lightly floured surface, knead dough for 10 minutes while adding flour until you reach a soft and elastic constancy.
Let rest for 60 minutes
Using a pasta rack or a broomstick betweenk two chairs hang thirds of dough for 15 minutes (if dough dries, pat it with a damp cloth)
Roll flat and cut into desired shapes
If refergerated: the dough will stay fresh for 2 days in an air fresh container
In a freezer: or up to 2 months in the freezer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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