By hand- This is the trickiest, longest and messiest but most authentic way to make pasta dough. Pour your flour and salt onto a flat surface or in bowl, whichever way you prefer, and create a well in the centre. Crack the eggs into the well and whisk with a fork until smooth. Incorporate a little bit of the flour at a time whilst whisking the eggs until it becomes too thick. At this point, begin to use your fingers. Bring it all together until you have a large ball of dough, add a little olive to your hands if it is not coming together. Once it has come together, knead for ten minutes on a floured surface until smooth an elastic. Wrap in cling film and leave to rest for at least half an hour.
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