Basic Pasta by Andrea Bettini

By Andrea Bettini / Photography By Jennifer L. Rubenstein | October 14, 2016

Ingredients

2 ½ cups all purpose flour*
4 large eggs
2 tablespoons water if needed

Instructions

Pour the flour into a mound on a clean work surface. Make a well (with fingers) large enough to hold the eggs in the center of the mound. Pour the eggs into the well, Using a fork, whisk the eggs in the well. Use the fork to gradually draw the flour into the center and stir it together with the egg mixture. Keep mixing it in this way until all of the flour is blended and you get an unformed ball of dough. Knead the dough until it becomes uniform, if the dough is too sticky slowly add some flour and keep folding the dough until it becomes smooth and elastic. Allow dough to rest for 30 minutes.

Roll dough out as thin as possible (noodles will plump when cooked). Cut the noodles thin and straight with a sharp knife, pizza cutter or a long cutter. You can also use a hand pasta roller or attachment for a KitchenAid mixer.

To cook the noodle: Place noodles in salted boiling water for two-three minutes. Drain and serve with your favorite sauce.

*Can be divided in 2 equal parts of durum flour or semolino and all purpose flour and for the best results you can use manitoba flour