Do pasta at home it is very simple. Enough of spending money in the market in your neighborhood; With some advice and effort, you will have a delicacy on the table for you and your family. From its origins in Italy, We will show you how to carry out this simple and delicious recipe.

As for the ingredients, you require a quality flour, in this case use of type 0, semolina or strength flour, and eggs. No water, no oil, no salt, just 220 g of flour and 2 eggs. It’s a matter of practice!

Make your own noodles with this original recipe from Italy. Homemade pasta, very easy and tasty. Only flour and egg: have a delicious Italian pasta ready for your family.

First, leave the eggs at room temperature, while sifting the flour, very important to give it air. Set aside a little flour in case you need it to finish completing the dough well. Make a wide volcano, with a wide center, to fit the eggs. Pour them gently inside and beat the whites with a fork, adding a little of the flour inside the volcano, to thicken them. It prevents the crater from breaking and the interior from dispersing.

Now cover the eggs with the surrounding flour and a scraper, lifting the mixture towards the center, pressing it. Keep doing it all around until the flour has been absorbed. Put this principle of dough in a deep plate, cover it with a flat plate and wash your hands and the work surface well: you are going to work the dough and there should be no dry residue. Put that raw dough back on the surface and start creating a ball by rolling it smoothly, without crushing or pressing down, always outward. Little by little you fold it inwards, covering the center with the fold.

Homemade pasta, very easy and tasty. Only flour and egg: have a delicious Italian pasta ready for your family.

The dough is ready when it is smooth to the touch, even if it is not perfectly mixed. You shouldn’t work too hard. Put it back in the deep plate, covered with a flat plate, and let it rest for 20 to 30 minutes, which will make it easier to knead.

The traditional Bologna method uses very long rollers, without handles, that extend the entire dough at the same time. If your rolling pin is shorter, roll the dough into two parts. With the pasta machine, this process is very easy: insert pieces of the dough into it with the regulator at 0 and smooth them two or three times, folding them on themselves. Then you go through the machine changing the regulator number each time, until it is as fine as you want.

Only flour and egg: have a delicious Italian pasta ready for your family.

The most important thing when you knead with a rolling pin is that you should always move it outwards, not press against the work surface, you would crush the dough. Take the roller with your wrists flush with the table, and push it outwards with your hands. It is time to remove the dough from the plate, place it on the work surface and start kneading it, rotating the sheet a few degrees each time, never with your hands !: Rolling it with the rolling pin.

Take care that the center is well kneaded and knead to a uniform thickness, flattening the thickest parts. The sheet of pasta has to grow towards the outside, if it is not, it is that you are pressing it against the board or it has stuck to it. In the latter case, never put flour again! Put a kitchen cloth and knead on it until it absorbs excess moisture. Then continue kneading on the work surface. Leave the dough as fine or as thick as you like.

When you are going to cut it, you can consume it immediately or freeze it or let it dry, which you will store later in glass jars. To make noodles, the sheet is folded several times on itself lengthwise and cut with a long and wide knife. The tip of the knife is placed on the board, a strip of pasta is cut lengthwise, and it slides out, so on. As each strip is cut, it opens and spreads so they don’t stick together.

Now it only remains to tell you, good luck!