and Fabio Manfredi has a handy tip that may make it easier to shape the pasta by hand. "Softer dough is easier to roll," he explains. "Traditionally, the ratio is 1 egg per 100 grams of flour ...

Pasta is all about a semolina flour base, although egg noodles can sometimes involve the flour, too. Noodles necessitate a long ribbony shape, and while pasta can be long, it also takes on more ...

Eggs tend to be a staple for Easter celebrations, whether they're being decorated, rolled, or baked into quiches and served ...

Birds lay eggs of surprising variety, and scientists have long wondered why. Could it be that certain shapes protect eggs from shattering? Or perhaps allow them to fit snugly in a nest?

What these packets offer, all shapes and sizes, is a reliable, speedy supper. This noted and my conscience clear, if there is a kitchen task more rewarding than making fresh egg pasta then I am ...

To make the sweet pasta dough, in a food processor ... Brush the edges of the circles with beaten egg and fold over to make half-moon shapes. Press down to seal with your fingertips.