Usuba
Homemade pasta dough
Simple dough made from flour and eggs without salt. Salt is added to the water when cooking pasta. The dough turns out elastic and flexible, suitable for any shapes of pasta products.
- Total
- 40 min
- Standard serving
- 150 g
Ingredients
Total 2
Instructions
- 1
Step 1
Sift the flour through a sieve onto a clean surface. Make a well in the center and break the eggs into it.
- 2
Step 2
Lightly stir the eggs with a fork. Gradually start adding flour from the edges of the well so that the eggs don't spill out.
- 3
Step 3
Once the eggs are completely mixed with the flour, continue kneading the dough by hand for about 10 minutes until very thick and elastic.
- 4
Step 4
Form the dough into a ball, wrap it in plastic wrap or place it in a plastic bag. Refrigerate for at least 30 minutes.
- 5
Step 5
Roll out the dough by hand or pass it through a pasta machine. Shape as desired: noodles, ribbons, tubes, or other forms.
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