Ingredients

1. 300g Blédor Gréo or Les Moulins farine blanche
2. 3 Whole eggs
3. 5g table salt

Preparation

1. Pour the flour and salt into a bowl and add the eggs. Mix with a fork until the eggs have absorbed the flour. Then knead the dough manually for 10 to 15 minutes until compact, smooth and elastic.
2. Add some water if the paste looks dry or some flour if it looks sticky. Form a ball, cover with a cloth and let it rest.
3. Divide this ball into several pieces and flatten them with a rolling pin to cut them out according to the chosen use. You can also use a pasta machine.
4. Dry the pasta before cooking.