FRIJE

Instructions

• 1.   Place the flour on the work surface and make a well in the center, then add all the eggs
  (it may not be easy to add them all at once)
• 2.   Using a fork, gently mix the eggs into the flour to slowly incorporate the flour
  Gently break the yolks while mixing.
  
  This step requires taking your time, as it helps achieve a better consistency in the end
• 3.   Once the eggs are almost fully incorporated, knead the dough by hand; if needed, add flour (300g is approximate, it will be closer to 350g in the end)
• 4.   The final consistency should be a dough that no longer sticks to your fingers and is (unfortunately) very elastic
• 5.   Wrap the dough in plastic wrap and let it rest for 30 minutes (enough time to prepare a good pesto: https://www.frije.com/recipes/122820 )
• 6.   Generously sprinkle the work surface with flour
• 7.   Roll out the dough with a rolling pin until it is as thin as possible.
  You should start to see the work surface through it!
• 8.   To cut the pasta, lightly sprinkle the edge of the dough with flour and fold it onto itself by about 5-8cm (to prevent sticking)
  Sprinkle again and fold the dough onto itself again, repeating this process until you have a rectangular shape of dough.
• 9.   Cut the dough into strips, the thinner they are, the thinner the pasta will be.
  Then separate the pasta strips so they don't stick together
• 10.   Boil for 3 minutes; it can be stored in the fridge for a few days (the pasta may darken slightly, but it's normal)

Notes & Suggestions

• With this recipe, there is no need to add water.

Nutritional information *