|Preparation : 5 min||Resting : 30 min|
|Cooking : 3 min||Equipment :|
|Difficulty :||Rating : 6 rates|
|Download the recipe :|
|Programmes :||accessories :|
|4||free range eggs
|2||free range egg yolks
|400||g plain flour, sifted*
|1||tbsp olive oil
|1||Put the whole eggs and egg yolks into a bowl.|
|2||Place the flour in the metal bowl, close the lid and remove the cap. Run the|
PASTRY/CAKE programme. Slowly add the whole eggs and egg yolks, one by
one, through the cap opening; wait for a few seconds between the addition of
|3||Add the oil; when the dough starts to form a ball, process for another 10 seconds.|
The dough should spring back when lightly pressed with your finger.
|4||On a floured work surface, lightly knead* the dough for 30 seconds. Wrap in|
clingfilm and rest in the refrigerator for 30 minutes before rolling and cutting it with
a pasta machine. If you do not have a pasta machine, use a rolling pin. The rolledout
dough should be slightly transparent.
|5||Cook for 3-4 minutes in salted, boiling water and drain; serve with your favourite|
I didn't want to use so many eggs, so I used ingredients and quantities from the recipe I usually use - 300g flour, 3 large eggs, 2 tsp vegetable oil. Then I followed the instructions from this recipe. The Cook Expert does the job quickly and easily. Pasta turned out beautifully (only cooked pasta for 1minute, not 3-4).