Ingredients
The choice of raw materials: fresh, organic eggs-a fresh egg can be recognised by the intense colour of the yolk and its firmness.
Organic flour (check its refinement!)
| Type and denomination | Ash % | Minimum % of Protein |
|---|---|---|
| Type 00 | Max. 0,55 | 9,00 |
| Type 0 | Max. 0,65 | 11,00 |
| Type 1 | Max. 0,80 | 12,00 |
| Type 2 | Max. 0,95 | 12,00 |
| Wholemeal | between 1,30 and 1,70 | 12,00 |
Process
Place the flour in the shape of a well or a fountain, create a hole in the middle into which to crack the eggs.
Workmanship
With a fork, start from the outside and add the flour a little at a time inside the crater, mixing or “beating” it together with the eggs.
Once the mixture is semi-solid, start kneading it with your hands for about 20-25 minutes, until you have a shiny, smooth dough.
Allow the dough to rest for about 15-20 minutes before proceeding with the desired cutting out of pasta.