Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour.
Nonna's handmade pasta
- 1 2/3 cups Italian 00 flour
- 2 medium or large eggs
- 1 tablespoon olive oil
- Pinch sea salt
journaling around the world and bringing you delicious italian fare
estd.
2008
sicily
I began a deep love for cooking as a young girl when I first rolled out fresh pasta with my nonna. Holidays in our home meant getting up early and everyone pitching in to make tortellini, while laugher and stories echoed through the hallways from deep within the kitchen. I come from a big Italian family, and cooking is not only a tradition, but it's a national past-time. I love the beautiful, methodic steps and radiant joy that comes from feeding bellies and feeding souls. Welcome to my blog, where I share the recipes my nonna shared with me, from our kitchen to your's. Mangia!
Ingredients:
a community of food lovers
Serves:
15 years
Prep time:
ludovica
From the Kitchen of:
benvenuto!
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Nonna's handmade pasta
- 1 2/3 cups Italian 00 flour
- 2 medium or large eggs
- 1 tablespoon olive oil
- Pinch sea salt
Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if the dough feels too wet, add a little more flour.
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