INGREDIENTS:

2 cups 00 flour (about 350 grams)
2 large whole eggs

DIRECTIONS:

Note: 00 is a fine flour with a lower gluten content than all-purpose flour. If you don’t have this on hand, use all purpose flour instead.

To prepare the mixture by hand, place the flour on a clean counter top or rolling board and make a well in the center.

Break the eggs into the well and using a fork, beat the eggs, gently drawing in flour from the sides. Continue dragging flour into the center well, stirring the ingredients together until the dough begins to form a homogeneous mass.

Begin kneading the pasta, first sprinkling the surface with flour. in which to put the eggs. Then beat the eggs with a fork and gently mix in the flour from the sides. Start mixing the ingredients together until the mixture becomes homogeneous.

IMPORTANT: If the pasta is too dry or crumbly, spray with a little lukewarm water. When the right texture has been reached, form a ball and leave to rest under an inverted bowl for 10-15 minutes.

If making noodles, roll out the dough using a roller pasta machine, dusting lightly with flour to prevent from sticking. Fold up and roll a second time, or continue to roll each sheet until it becomes smooth.

Once the pasta sheets begin to smooth out, decrease the roller setting by 2 numbers, and then again by 2 numbers, until the sheets are the thickness that you require for the product that you’re making.

Use the pasta sheets to make ravioli, lasagna, or roll up the sheet jelly-roll fashion, and slice to desired width to make noodles (or use the cutter attachment of your machine).

For a variation to this dough, add one teaspoon good olive oil for each cup of flour, and one teaspoon salt for each 2 cups flour. For a chewier pasta, replace 1/2 cup of the flour with semolina flour. To make a higher protein pasta, replace 1/2 cup flour with soy flour or high gluten (or balancer) flour. Adding high gluten flour also has the added benefit or reducing carbohydrates. To make an oriental noodle, substitute 1/2 cup of the flour with 1/2 cup of rice flour or potato starch.

In any of these substitutions, adjust liquids accordingly in order to have a dough of the proper consistency for rolling out.

You can add color to the dough by adding drops of beet juice (for red), spinach juice (for green), carrot juice for orange/yellow or squid ink for purple/black!

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