Ingredients (In average: 1 egg per 100g of flour depending on types of eggs and the humidity rate of flour)
For a basic dough:
1 kg flour
To make green pastry: less 1 egg and add 70-80g spinach, boiled in salted water, strained, cold hand strained and chopped with knife. For a portion of 5 eggs only, do not take away a whole egg but add as much flour as required by the process.
Start kneading the dough with your hands’ warmth and harmonious movements. In case the dough is too soft, add a little flour gradually – or too hard, add another egg or just the white if necessary or sometimes, get your hands wet and start precessing the dough again. Never add water. The thick dough should be smooth, porous, elastic and lump-free. Leave it to rest for at least 10-15 mins (not advisable for tagliatelle), protected from the air by covering it with a plat or close it in a nylon bag and thoroughly clean the surface.
Use a rolling pin to start rolling out process. At the start, press the dough with energy to make the process faster and keep the dough from drying, adding very small quantities of flour in the dough or the board. Remember to turn the dough upside down and repeat the movements to roll out the sheet evenly until you reach the thinness required for the type of pasta you want to make. Tortellini require very thin pastry, similar to tagliatelle while lasagne pastry should be strong enough. At this stage, the pastry is ready for being cut into your desired shape.