The flour is placed in a spacious bowl, preferably made of ceramic or glass, to better observe the consistency of the dough. A well is created in the middle, ensuring that the edges of the flour form a small wall around the hollow. In this special place, fresh eggs are cracked, ensuring that they do not contain shells. It is essential for the eggs to be at room temperature to incorporate more easily into the mixture. After the eggs are added, vegetable oil is poured in, which will give the dough a fine and pleasant texture, and salt, which will enhance the flavor of the dish.
Next, a bit of milk is added, which will help achieve a creamier consistency. The amount of milk may vary depending on the type of flour used and its humidity, so it is good to start with a small amount and adjust as needed. All ingredients are mixed using a fork or a spatula, being careful to combine the flour well with the eggs and the other ingredients. As we mix, the flour will start to combine with the eggs, and the dough will begin to take shape.
After obtaining a homogeneous composition, it is recommended to knead the dough by hand for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, we can add a little flour, but we must be careful not to overdo it, so as not to obtain too tough a dough. Once we finish kneading, we form a ball from the dough and cover it with a damp towel or plastic wrap. We let it rest for 30 minutes in a warm place to relax the gluten and facilitate further rolling.
After the dough has rested, we can roll it out on a surface sprinkled with flour, using a rolling pin. We must ensure that we obtain an even sheet, suitable for preparing various recipes, whether it is pasta, pies, or pizza. Once the sheet is ready, we can cut it into the desired shapes and use it according to our preferred recipe. It is important to enjoy the cooking process, to experiment with flavors and ingredients, turning every meal into a true culinary celebration.
Next, a bit of milk is added, which will help achieve a creamier consistency. The amount of milk may vary depending on the type of flour used and its humidity, so it is good to start with a small amount and adjust as needed. All ingredients are mixed using a fork or a spatula, being careful to combine the flour well with the eggs and the other ingredients. As we mix, the flour will start to combine with the eggs, and the dough will begin to take shape.
After obtaining a homogeneous composition, it is recommended to knead the dough by hand for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, we can add a little flour, but we must be careful not to overdo it, so as not to obtain too tough a dough. Once we finish kneading, we form a ball from the dough and cover it with a damp towel or plastic wrap. We let it rest for 30 minutes in a warm place to relax the gluten and facilitate further rolling.
After the dough has rested, we can roll it out on a surface sprinkled with flour, using a rolling pin. We must ensure that we obtain an even sheet, suitable for preparing various recipes, whether it is pasta, pies, or pizza. Once the sheet is ready, we can cut it into the desired shapes and use it according to our preferred recipe. It is important to enjoy the cooking process, to experiment with flavors and ingredients, turning every meal into a true culinary celebration.
Ingredients
250 g flour, 500 ml milk, 1 tablespoon of oil, a pinch of salt, 2 eggs, oil for frying