Fresh handmade pasta

• Make a volcano shape with the strong flour and salt and, in the centre, add the eggs.
• Mix until a homogeneous dough is obtained.
• Cover with plastic wrap or a wet cloth and leave it to rest on the fridge for half an hour.
• Stretch it out and cut it into the desired shape.

Notes

• This fresh pasta is the basis for making other pastas with different flavours and colours.
• Keep in mind that to add those flavours and colours, you must add a wet element (liquids or purees), therefore the proportional part of that wet element will be subtracted from the amount of eggs.