Homemade Pasta Recipe - Tangerine Zest

Ingredients

4 eggs at room temperature
400 g flour

Instructions

Pour the flour into the bowl of your food processor, then make a well in the middle.
Pour the eggs into the well and mix gently.
Then continue to knead by hand.
Form a ball and wrap it in cling film. Leave to cool for at least 1 hour.
Remove from the refrigerator, separate your dough into several (approximately 6 for 400 g of flour) small pieces of dough. Store those you don't use right away under cling film so they don't dry out.
Form a ball with each piece of dough which you flatten by hand then pass it through the rolling mill starting with notch number 1.
Repeat the operation at least four or five times at notch 1, folding it several times on itself in order to obtain a very smooth dough of good width.
It may tear a little on the first pass but that's not serious.
Then pass it through each notch about two or three times until you obtain the desired thickness of dough (for me, at notch no. 6 for fettuccine).
Now let them dry while you repeat the operation with the other pieces of dough.
Then cut your pasta with the cutting roller, roll up the formed pasta and place it on a lightly floured work surface.
Heat a large volume of water in a saucepan (4 to 5 liters).
When the water boils, salt it, wait a few moments then immerse the fresh pasta in it.
Cook until they rise to the surface (at least 5 minutes). Check the cooking so that they are to your liking.
All you have to do is season them as you wish!

Notes

The proportions per person are very simple: 1 egg and 100 g of flour per person.
For cooking pasta: 100 g of pasta = 1 liter
If the dough does not come together, do not hesitate to add a little water in small quantities until the dough forms a ball, but it should not stick.