Fresh pasta

1 Make a mound with the flour and create a hole in the center with your fingers. 2 Break the eggs into the pile of flour, 3 mix the yolks and whites well with a fork and mix the eggs with the flour.

4 Once all the flour has been incorporated, work the dough with the palm of your hand for about ten minutes. When the dough is smooth, 5 cover it with transparent film and put it to rest in the refrigerator for about thirty minutes. 6 Now cut about a third of the dough and wrap the rest in cling film for later.

Flour well and flatten the piece of dough slightly and 7 pass it through the pasta machine set to maximum thickness (you can also use a rolling pin to roll out the dough). 8 At this point, fold the edges of the lasagna towards the centre, flour both sides well and make another pass to the same thickness. Repeat this double step gradually decreasing the thickness of the dough and when you get to the thinnest thickness make a single pass. 9 Cut the lasagna sheets to a length of about thirty centimeters leaving aside the irregularly shaped edges and flour them on both sides.

10 To make the noodles, roll up a piece of paper leaving a bit of an overhanging edge at the end. 11 With a knife, cut the roll of dough into slices about seven millimeters wide, then take them from one end and unroll them, always adding a little flour to prevent them from sticking together. Repeat this procedure for all pasta sheets. 12 With the ends of the discarded sheets of pasta we can make maltagliati, just cut pieces of pasta of more or less the same size but with an irregular shape. And the homemade egg pasta is ready to be enjoyed, just boil it in salted water for about two minutes. Obviously if you leave it thicker it should be cooked a little more.