Mix dry ingredients in a bowl. Beat eggs with water. Knead everything, at the beginning if necessary with an electric mixer, at the end the dough has to be kneaded by hand in the bowl for about 10-15 minutes.
Let rest in cling film or freezer bag (tight) for about 30 minutes.
The dough is then ready to use, but it is advisable to put it in the refrigerator for about a quarter of an hour. I prefer dough that has been in the refrigerator overnight.
The easiest way to roll out is with an oiled wooden rolling pin, it should be approx. 1-2 mm thick.
Process into pasta, filled pasta or lasagne sheets as you like. The amount is enough for at least 4 people or 1 large lasagne dish.
The dough can be kept in the refrigerator for at least 3 days if the eggs are fresh and if you keep it airtight. Leftovers can be frozen.
Cooking times:
Put the pasta in boiling water and, depending on the thickness of the dough, cook for 1-3 minutes, then let it steep in the water for about 10 minutes.
For filled pasta, cook for 3 minutes and let it steep for 15 minutes.
For lasagna, use like dry pasta plates (just as much liquid / sauce should be used for min.) And bake the lasagna for about 30 min in the oven at 180 degrees circulating air or 200 degrees top and bottom heat.
Tip:
Variations are possible by adding herbs, spices, etc.
Ingredients
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