Serves : 6
Preparation time: 50 minutes
Ingredients
- 500 g (17 oz) flour
- 4 whole eggs
- 60 ml (4 tablespoons) olive oil
- 60 ml (4 tbsp) water
- 2 pinches salt, to taste
Preparation
- Place flour on work surface or in a bowl. Make a well, add the eggs, olive oil, water and salt, then mix with a fork.
- Once the flour has absorbed the mixture, work the dough by hand for 3-4 minutes, until it is compact, smooth and elastic (add water if it's dry, or flour if it's too sticky).
- Form into a ball and refrigerate for 30 minutes.
- Divide the ball into 3 pieces.
- Using a rolling pin, roll out the 3 balls of dough beforehand, then pass each piece of dough a 1st time between the rollers spaced as far apart as possible, then pass them a 2nd time with the rollers more tightly spaced, etc... 5 to 6 times in all, to obtain a thin strip of dough (you should be able to see your hand through it).
NB: It's very important to lightly flour the dough each time it passes through the rolling machine, so that it doesn't stick.
NB: To color the dough, simply replace one egg in step 1 with 50g of beet or spinach juice, depending on the desired color.
