Pasta with herbs

Ingredients

• 2 dl wheat flour (preferably type “00”, but regular wheat flour also works)
• 2 eggs (room temperature)
• 1 pinch of salt
• Possibly a little water or olive oil (if necessary)

Do this:

- Mix the flour and salt in a pile on the counter (or in a bowl) and make a well in the middle.
- Crack the eggs into the well and whisk gently with a fork. Work in the flour a little at a time.
- Knead the dough for 8–10 minutes until smooth and elastic.
– Does it feel dry? Moisten your hands a little. – Sticky? Dust with a little flour.
- Let the dough rest, wrapped in plastic wrap, for at least 30 minutes (important).
- Roll out the dough thinly on a floured board or use a pasta machine.
- Place fresh herbs in the pasta.

Shape the pasta:

– Cut into strips → tagliatelle/fettuccine – Squares → ravioli – Lay flat → lasagna

Boil the pasta in plenty of salted water for 2–3 minutes (fresh pasta cooks quickly).