Ingredients
- 1 egg per serving
- 100g all-purpose flour per serving
Method
- Pour the flour onto a pastry board and create a volcano/well in the middle with your hand.
- Crack the eggs and pour them into the well in the centre of the flour.
- Using a fork, start beating the eggs, incorporating the flour slowly as you mix.
- When a rough dough has formed, continue kneading with your hands until the dough is no longer sticky and retains its shape.
- Wrap the dough in cling film and leave to rest in a cool, dry place for 30 minutes. Ideally, in the fridge.