Hand-made pasta

I've been considering making my own pasta for a while now, but I never got down to it until today. Although it was probably the hardest dough to roll out, looking smugly at the separate pieces on the rack and later tasting it made the effort quite rewarding. It also turned out cheaper than buying fettuccine!

Ingredients

2 eggs

1 cup flour

1/4 t. sp. salt

Method

1. Sift the flour on the counter and make a well. Put the eggs inside.

2. Start beating the eggs with a fork, adding flour little by little.

3. Once the mixture gets thicker, start kneading, integrating the remaining flour. If it gets too dry, add a little water. It it remains sticky, add more flour.

 4. Once you have a well-formed dough, roll it out thinly, sprinkle a little flour and roll it in. Then start cutting the roll as thinly as you like.

5. Roll the pieces out and let the pasta rest for a bit on a rack. At this point, you can either prepare the ingredients for your sauce or refrigerate it for later use. When you boil the pasta, be ware that it will cook fast - about 5 min.

I made my pasta with leek, sunflower seeds, herbs, cottage cheese and olives.