In a small bowl, start by adding the eggs and olive oil. These ingredients will form the base of the dough, giving it a rich texture and delicious flavor. On a clean area of the work surface, place the flour in a mound. Using your hand, create a well in the center of this mound of flour, large enough to hold the four eggs. Carefully pour the eggs and oil into that well. Use a fork to lightly beat the eggs, being careful not to mix in the flour just yet. It is important that the eggs are fully homogenized by the end of this process.
Once the eggs are beaten, take the flour from the edges with the fork and bring it towards the center, gradually mixing it with the eggs and oil. Repeat this process until all the flour is incorporated, resulting in a dough mass that will seem "rough." The resulting dough mass must now be kneaded by hand, forming a "ball" of dough. If the dough is still sticky, do not hesitate to sprinkle a little flour and mix again.
Kneading the dough ball should take about 10 minutes on a floured surface until you achieve a soft and smooth dough. During kneading, if the dough becomes too sticky, gradually add flour and continue kneading. At the end of this process, form a dough ball that you will cover with an overturned bowl, letting it rest for 30 minutes.
After the dough has rested, it is time to roll it out for pasta. You can use either a rolling pin or a pasta machine. If you opt for the machine, make sure it is well-prepared by sprinkling flour on its rollers. Divide the dough into smaller portions, for example into four, and start rolling it out progressively through the increasingly narrow settings of the machine. The goal is to obtain a smooth and very thin sheet of dough, about 2 mm thick. If you can see your hand through the dough, it means you have achieved the desired thickness.
The obtained sheets of dough are carefully placed on a floured surface, where they will be kept cool for 10-20 minutes before being cut to preference. After this time, cut the dough into the desired shapes. I chose to cut out crescent shapes of various sizes, using simple shapes similar to those for pastries. Cut out circles of dough and add a small amount of filling in the center of each circle. Moisten half of each circle with a little water, then fold and press the edges gently to seal them. If you do not have molds, you can use the tip of a fork to "seal" the edges.
The filling for the pasta can vary depending on preferences; I used a mixture of boiled turkey meat, onion, garlic, breadcrumbs, and spices, blended together. The filled pasta is boiled in a large pot, being careful not to place them in cold water to avoid sticking. Add salt to the water only when it is almost boiling. Once the pasta is cooked, drain it immediately to prevent water absorption. They can be served plain or with various combinations of ingredients. Personally, I enjoy savoring the pasta with creamy yogurt and chopped dill, a combination that, without any specific explanation, delights me every time.
Once the eggs are beaten, take the flour from the edges with the fork and bring it towards the center, gradually mixing it with the eggs and oil. Repeat this process until all the flour is incorporated, resulting in a dough mass that will seem "rough." The resulting dough mass must now be kneaded by hand, forming a "ball" of dough. If the dough is still sticky, do not hesitate to sprinkle a little flour and mix again.
Kneading the dough ball should take about 10 minutes on a floured surface until you achieve a soft and smooth dough. During kneading, if the dough becomes too sticky, gradually add flour and continue kneading. At the end of this process, form a dough ball that you will cover with an overturned bowl, letting it rest for 30 minutes.
After the dough has rested, it is time to roll it out for pasta. You can use either a rolling pin or a pasta machine. If you opt for the machine, make sure it is well-prepared by sprinkling flour on its rollers. Divide the dough into smaller portions, for example into four, and start rolling it out progressively through the increasingly narrow settings of the machine. The goal is to obtain a smooth and very thin sheet of dough, about 2 mm thick. If you can see your hand through the dough, it means you have achieved the desired thickness.
The obtained sheets of dough are carefully placed on a floured surface, where they will be kept cool for 10-20 minutes before being cut to preference. After this time, cut the dough into the desired shapes. I chose to cut out crescent shapes of various sizes, using simple shapes similar to those for pastries. Cut out circles of dough and add a small amount of filling in the center of each circle. Moisten half of each circle with a little water, then fold and press the edges gently to seal them. If you do not have molds, you can use the tip of a fork to "seal" the edges.
The filling for the pasta can vary depending on preferences; I used a mixture of boiled turkey meat, onion, garlic, breadcrumbs, and spices, blended together. The filled pasta is boiled in a large pot, being careful not to place them in cold water to avoid sticking. Add salt to the water only when it is almost boiling. Once the pasta is cooked, drain it immediately to prevent water absorption. They can be served plain or with various combinations of ingredients. Personally, I enjoy savoring the pasta with creamy yogurt and chopped dill, a combination that, without any specific explanation, delights me every time.
Ingredients
For the dough (approximately 500 g of dough): - 390 g of freshly sifted white flour '000' and flour for dusting the work surface - 4 large eggs - 2 teaspoons of extra virgin olive oil For the filling: - 200 g of pre-cooked turkey breast - 1 medium red onion - 2 small cloves of garlic - 1 tablespoon of breadcrumbs - finely ground sea salt - a mix of white, green, black pepper, and paprika - 1 teaspoon of thyme - 1/2 cup of strained turkey broth