Egg Pasta with Roveja Flour

Ingredients:

3 Whole eggs, 220g Flour 00, 60g Roveja Flour.

Instructions and procedure:

Pour 00 flour and roveja flour into a bowl or wooden board to make fresh egg pasta. Make a hollow in the centre and add the whole eggs. Use a fork to stir and start mixing the ingredients. Start kneading by hand for about 10 minutes. Once the dough is smooth, wrap it in plastic wrap and let it rest for about 30 minutes. Finally, roll out the dough with a rolling pin or roll it out with a sheeter. Once you have a sheet of dough, place it on the pastry board and cut it with a knife. 

The fresh egg pasta with rovaja flour is now ready to be cooked and seasoned. Enjoy your meal!