Ingredients

2 eggs

200 g high grade flour

Salt

Method

Bring together the lightly beaten eggs and flour, either by hand or in a mixer, and knead until it is smooth and elastic. It should not be sticky at all, if it is, add more flour. Let it rest for half an hour then roll out thinly with a pasta maker or rolling pin.

For long fettucine shapes roll up each sheet and cut into strips. For lasagne use as is, cutting the sheets to fit your dish.

For a pasta meal use 1 egg/100g flour per adult.  For a  lasagne to feed 6 people three or four eggs should do it.