Simple pasta dough that's suitable for filled pastas. Made with whole eggs, this pasta is both richer in flavour and stronger and more elastic in texture, ensuring your filled pasta won't burst whilst boiling.
Place the 00 flour or semolina on a clean kitchen surface. Make a well in the centre and crack the eggs into it.
Using a pinching motion, incorporate eggs into the flour as much as possible.
Flour your hands and begin kneading. If your dough is too dry and crumbly, add a tbsp of water, if it's too wet, add a sprinkling of flour. After about 10 minutes of vigorous kneading, you will end up with a ball of smooth, silky and elastic dough.
Wrap it with clingfilm and leave it to rest for about 30-60 min at room temperature before rolling it out.
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