Pour the flour on the working surface and for a well.
Break the eggs and put in the well.
Beat the eggs and slowly work in the flour until it becomes a stiff dough.
It must not be sticky but have a smooth elastic consistency.
Knead the dough
Put into a closed container and leave for about an hour. (It is not compulsory but it is better)
Form small balls of dough and roll out one at a time.
Cut into desired shapes.
Boil for 3 minutes until al'dente, strain and keep some of cooking water
Splach of Garlic flavoured oil 125 ml B-well Olive oil Mayonnaise 125 ml Basil Pesto
1. Heat some of oil, add Pesto and mayo. Stir well
2. Add cooked pasta and add some of pasta water to make a thinner sauce
3. Garnish with Parmesan shavings and fresh basil leaves.