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<RecipeList>
<Recipe recipeId="35778" locale="en">
<RecipeHeader>
<RecipeTitle>Fresh Pasta</RecipeTitle>
<Category></Category>
<NbPersons>4</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Ingredients</IngredientText>
<Ingredient id="-1" quantity="500.0" unit="g" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="500.0" unit="g">500g</IngredientQuantity>
<IngredientItem>pasta flour Tipo 00</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="5.0" unit="large" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="5.0" unit="large">5 large</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1777" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Semolina,</IngredientItem>
<IngredientComment>(flour) for dusting</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Instructions

Put flour in bowl, make a well in the middle and crack in the eggs. Bring flour in from edges with spatula ad mix until a dough forms. Then use hands and kneed the dough till elastic. Wrap in clingfilm and leave in fridge for 1 hour.

Flour surface. Cut dough into two portions for easier rolling. Roll out in one direction until 1-2ml thick and about 1 meter long. Cover with semolina flour and roll it all up into a tube. Slice the pasta roll into less than 1 cm thick pieces then unwrap the pasta strands. That&apos;s it!

Cook in boiling salted water for 3-4 minutes, or dry thoroughly in airing cupboard for 4+ hours then store in air tight container - will last several months.

Can also add pepper, spinach etc to the pasta to flavour it.
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