My mom often makes homemade egg pasta (dough), I remember it from when I was a child: tagliatelle, dough for baked pasta or cannelloni, ravioli, you can use this dough for various recipes. Here’s how she does it.

Difficulty: Easy
Cost: Economical
Rest time: 15 Minutes
Preparation time: 30 Minutes
Portions: 10 servings
Cooking methods: No cooking
Cuisine: Italian

Ingredients

2.2 lbs all-purpose flour
10 eggs (medium)
2 pinches fine salt

Preparation

Place the flour in a mound on a work surface, add the 10 eggs in the center.
Lightly beat the eggs with a fork, add two pinches of fine salt and start kneading.
Knead well, the dough will be a bit tough to work with, stretch it, and then fold the edges inward.
Continue kneading for at least ten minutes.
Once the dough is ready, let it rest for 15 minutes.
To prevent it from drying out, put it in a freezer bag or wrap it in plastic wrap.
Cut a slice of dough about 5.3 oz and flatten it slightly with your fingers.
At this point, use a pasta machine.
Insert the piece of dough at the maximum thickness, fold it over itself, and pass it again at the maximum thickness.
Repeat this operation at least fifteen times.
Now pass the dough through the machine at the thinner setting just once, until you reach the final thickness.
Your sheet is ready to be used as you wish.