a basic recipe for fresh egg pasta


• 600g/1lb 6oz Tipo ‘00’ flour
• 6 large free-range or organic eggs or 12 yolks


Try To Get Hold Of Tipo ‘00’ Flour – This Is A Very Finely Sieved Flour, Which Is Normally Used For Making Egg Pasta Or Cakes. In Italy It’s Called Farina Di Grano Tenero, Which Means ‘tender’ Or ‘soft’ Flour. Place The Flour On A Board Or In A Bowl. Make

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