All-purpose flour (plain flour) 2 measuring cups (250g)
2 eggs plus 1 egg yolk
2.5 tablespoons of purified water
2 tablespoons of olive oil
1/4 teaspoon of salt
Steps
1. Pour the flour on the cutting board, make a nest, and break into 2 Eggs and 1 egg yolk
2. Add olive oil, water and salt in sequence. Stir briefly with a fork to beat the eggs
3. Then start kneading the dough. Don't worry if it's a little loose at first, just keep kneading for about 10 minutes. Please take turns with your left and right hands so that you can exercise your arms evenly
4. Knead the dough until the surface of the dough is smooth and all the dough scraps stuck to the cutting board are naturally kneaded into the dough. The dough should be relatively tough, not too soft. When the surface of the dough is lightly pressed with your fingers and it springs up, it's ready. Wrap the dough in plastic wrap and leave it to rest for at least 30 minutes
5. If you are making it in an air-conditioned room, it is best to cover it with a moist towel to prevent the dough from drying out
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6. After the dough has risen, take it out and cut it into 4 parts. Basically one serving per person. If you want to eat more politely, you can make it for 5 people
7. Take a piece of dough and roll it up and down first, then roll it left and right
8. Since it is homemade, don’t be particular about rolling it. A perfect giant. It doesn’t matter what shape it is, just roll it out relatively thinly, about 1mm.
9. Divide 4 pieces evenly, sprinkle with flour
10. Sprinkle flour and stack the four pieces of dough
11. Divide again Cut into appropriate width
12. I prefer wide noodles
13. Break up the noodles after cutting
14. Sprinkle with dry flour and lightly Mix and pat down to prevent sticking
15. Next, use the same technique to roll out the other three doughs. In this way, the spaghetti is ready
16. Yesterday, I made a large pot of Italian Bolognese sauce and ate half of it and left half of it. Just used it today. See my "Authentic Italian Spaghetti Bolognese" for the recipe