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Egg Pasta
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The Sunset Italian Cookbook

  • 2 cups (475 ml) all-purpose flour
  • 2 large eggs
  • 3 tbsp (45 ml) water (more as required)
  • additional all-purpose flour for kneading,rolling,and cutting
  • Put flour in a bowl and form a well in the center of the flour.
  • Break eggs into the well and with a fork.
  • Beat eggs lightly and stir in 2 tbsp (30 ml). of the water.
  • Using a circular motion begin to draw flour from the sides of the well.
  • Add more 1 tbsp (15 ml) of the water and continue mixing until flour is moistened. If necessary, add more water.
  • When dough becomes stiff, use hands to finish mixing.
  • Pat dough into a ball and knead a few times to help flour absorb the liquid.
  • Put onto floured surface and knead for about 10 minutes and let rise for 20 minutes.
  • If you use a pasta machine to cut it knead for only 3-4 minutes and there is no need to let it rise.
  • Roll out 1/4 of dough at a time to desired thickness and cut into desired shapes.

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