Basic Egg pasta
Put flour and salt in a bowl.
Make a well in the center and add the eggs.
With your fingertips, gradually, incorporate the flour into the eggs
until a soft dough. Sometimes you'll have to add some tablespoons of
water; or you'll have to add some flour if the dough is very sticky.
Knead the dough on a floured work surface for 8-10 minutes until it is
smooth and elastic. Cover with a napkin and allow to rest for at least
You can also put the dough in a bowl and refrigerate overnight.
When the dough is ready, cut into thirds or quarters. Work with 1
piece at a time but remember to keep the remaining pieces covered.
Roll out on lightly floured surface the pasta dough, beginning from
the center, to a thickness of 0,3 cm (1/8in); you have to use a long
pasta rolling pin for this.
If you want to cut noodles by hand, allow to dry for 15-20 minutes.
Salad with Asparagus, Cherry Tomatoes, Olives, and Feta
1/4 cup Kalamata olives, cut in half lengthwise
1/4 cup Feta cheese
Salt and pepper