Fresh egg pasta dough recipe - flour

Method

• Combine the flour, semolina and sea salt and place on a work surface or large wooden board.
• The flour should form a peaked mound.
• With your hand, make a hole in the top of the mound so that it resembles a volcano.
• This hole needs to be big enough to be able to `house' the eggs.
• Break the eggs into the hole.
• With your hand or with a fork, gently beat the eggs, then slowly incorporate the flour into the egg mixture.
• I do this by moving my hand in a circular motion, slowly incorporating the flour from the inside wall of the mound.
• Don't worry if the dough looks like a mess.
• This is normal.
• Once fully combined, knead a little more flour into the dough if it feels a little wet and sticky.
• Set the dough aside and clean the work space.
• Dust some fresh flour onto the work surface and continue kneading the dough for another 5 minutes.
• Wrap the dough in plastic and set aside in the refrigerator for at least 30 minutes.
• Next, roll the pasta to the desired thickness and cut into the desired shape.