PASTA FRESCA all’Uovo (Basic Recipe)
200g Italian flour 00 similar to all purpose/or plain flour
2 tbs.extra vergin olive oil
1 pinch Salt
Place the flour on the rolling-board or in a bowl, make a well in the centre and add the salt. Crack the eggs into it and beat them lightly with a fork or with your hands and work the eggs in with the flour until smooth.
Continue kneading the pasta-dough with your hands until it reaches the right consistency,that is when your pasta starts to feel smooth and silky . Make it into a ball and leave aside for half an hour.
Then roll it out on the previously floured board and cut it into the desired shape: tagliatelle, fettuccine, lasagne, ravioli, tortellini.
Prepare the fresh pasta using the basic recipe. Stretch out the pasta into strips a few centimetres wide. Make it into a roll and then cut it into 2 cm wide strips .