Egg pasta

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  • Ingredients:
    • 2 eggs
    • 200g bread flour
    • A handful of blanched, chopped nettles or spinach (optional)

    Stick the flour into a bowl with the nettles (if adding) and add the eggs. Mix together, by hand, to form a dough. You may need to add a splash of water, but be careful not to make the dough too wet.

    Lightly flour your work surface and knead the dough for about 5 minutes, before rolling out thinly with a rolling pin and cutting into thin strips.

    Cook the pasta in boiling, lightly salted water for 3-5 minutes.

    Great served drizzled with olive oil and a squeeze of lemon juice.

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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