Hand-rolled Pasta


This delicious, healthy pasta is almost as fast to prepare as using dried…

For two servings:

Beat two medium eggs with 15ml of olive oil.
With a fork, stir in whole wheat flour until the dough starts to clean from the bowl.
Turn onto counter and knead with more flour until dough is smooth and elastic. Wrap in plastic wrap and chill 20 minutes or up to overnight.

With rolling pin, on a lightly floured surface, roll out until very thin. Cut into noodles or use as ravioli.

You can flavour the dough with a host of different things – herbs, flavoured oil instead of olive oil, or cracked pepper to name a few.

Cook in boiling water 3 minutes for noodles or 10 for ravioli.

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