Ingredients for 3 servings:
- Whole eggs 3
- All-purpose flour 300g, 10.5oz (00 Flour is generally used in Italy)
Place the flour into a mound in the center of a countertop or large pasta board. Using 2 fingers make a well in the center of the flour.
Pour the eggs into the well and begin stirring with a fork, gradually incorporating all of the flour from the well.
When the dough forms a ball and becomes too firm to stir, lightly flour your hands and being kneading–folding and pressing over and over again.
After about 15 minutes you should have a smooth, soft and elastic dough. Make it into a ball and then wrap with film (clear food wrap) and let rest for 10-15 minutes.
With your rolling pin, start rolling from the center to the borders, all around, pressing with energy at the beginning in order to flatten the dough. As you roll out the dough try to maintain a round shape.
Work fairly, quickly, until translucent (approximately 2mm, 1/16in).
Note: A portion of pasta is normally 1 egg and 100gr (3.5oz) of all-purpose flour. In Italy we prefer to use 00 flour. Do not use any flour labeled “self-rising”.
This recipe is the traditional method and needs a lot of practice. You need to be very willing and romantic. Why? Because considering that it takes almost an hour to make a good “sfoglia” and a few minutes for your guests to eat it! But serving “hand-made” pasta in today’s 21st century will give you great satisfaction!