Egg pasta

Brigitte hafner

all details

You can roll out pasta dough by hand, using a rolling pin, but it's easier with a machine. I recommend a small pasta machine with a handle - it is all you need; the bigger ones aren't necessarily much better and are considerably more expensive.

Egg pasta
Photo: Marina Oliphant

Ingredients

400g plain flour*

Method

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  • Cuisine - italian
  • Course - side

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