Make a simple egg & flour pasta dough

Egg and Flour Pasta Dough

• 2 cups 00 flour (200g)

• 2 whole eggs (100g)

• 1/4 cup of semolina flour for dusting

Grab a medium sized mixing bowl and add the flour. Make a well in the center of the bowl with your fist. If you can see the bottom of the bowl that’s fine, but not necessary. We just want a place for the eggs to go so it doesn’t spill onto the flour immediately so that we can incorporate the eggs gradually. Add in the eggs. Take your fork and break the yolks and slowly begin to mix the egg in the center. Gradually begin to incorporate more of the flour into the center. Continue to mix until you get a shaggy sort of dough formed and most of the dry flour now looks somewhat moist. If some parts are more wet than others at this point, don’t fret. Pour everything in the bowl onto a clean work surface and begin to knead the dough with the palms or your hands. If your dough is too sticky, add a little more 00 flour. If your dough is too dry, add a teaspoon of water to your hands and then gradually incorporate it into your dough. Knead the dough until it is completely combined (about 15 minutes), and relatively smooth. If it is cracking or pulling apart in multiple ways, add a bit more water to your hands. Wrap it in a damp towel plastic wrap and let the dough rest for 15-30 minutes. This is a great time to make a sauce for your pasta or put together some antipasti.