Just flour and eggs: that's all that's needed to make perfect homemade pasta. Cut out any shape you prefer, and then with the leftover dough make "maltagliati" to add to your minestrone. Maltagliati are traditionally made from the scraps when making pasta and differ in size and shape.
400g '00' flour or plain flour, plus extra for dusting
2 large eggs, beaten
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Directions Preparation:30min › Extra time:1hour › Ready in:1hour30min
Place 400g of flour on a clean work surface. Make a well in the centre and add beaten eggs.
Mix the ingredients to form a dough and knead long enough to become smooth and soft. If needed add 1 or 2 tablespoons of warm water. Form dough into a ball.
Dust part of the work surface with flour, place the ball of dough on top, then cover with a clean tea towel. Let rest for 30 minutes.
Roll out the dough with a floured rolling pin or with a pasta machine to a 5mm thickness. Dust the dough and the work surface with flour as you continue to roll out the dough.
Cut the dough into your desired shapes, then set aside and let dry for at least 30 minutes on a clean tea towel dusted with flour.
Cook the pasta in plenty of boiling, salted water, or add it to soup, such as minestrone. Best served with with a tomato and/or meat sauce.
Italian 00 flour is a very finely ground flour, which gives pasta a very smooth texture. Replace it with plain flour if you cannot find it; the texture will differ slightly and you may need to add a bit more water to achieve a smooth dough.