Ingredients

How to prepare

Preparing fresh pasta is quite simple and reliable. It just takes a moment for the dough to bind. At first, it seems that one egg cannot be enough for 100 g of flour, but if you keep kneading, you will be rewarded with supple, easily formable dough. Adjust the dosage according to the number of consumers. Let the dough stand for about 30 minutes protected against drying by a polyethylene foil and start preparing pasta. 

Roll the dough as flat as possible (1-2 mm) and slice into the  desired shape using a knife or a tracing wheel. You can slice the dough into stripes about 8 mm wide (tagliatelle) or create smaller shapes like “flíčky” - typical Czech small pasta. 

You can cook the pasta immediately using slightly salted water for 10-12 minutes. You can also store it in a polyethylene sack in a fridge for a couple of days.

Our tip: Use the dough to cut out small star, flower or animal shapes, cook them in slightly salted water and serve as a part of festive soups or as a surprise for children.