Pasta made from bread and flour

Ingredients:

• 100g (about 1 1/2 cups) all-purpose flour (or "00" flour for a finer texture)

• 100g fine bread crumbs (preferably made from stale bread at home)

• 2 medium eggs, at room temperature

• Pinch of salt (optional)

Instructions:

1. Prepare the Flour:

   • Put the flour and the breadcrumbs into the bowl of a food processor and blitz until he crumbs and flour are very fine.

   • Pour the flour and bread onto a clean work surface or into a large mixing bowl.

   • Create a well in the center of the flour.

2. Add the Eggs:

   • Crack the eggs into the well.

   • Add a pinch of salt, if using.

3. Combine the Ingredients:

   • Using a fork, gently whisk the eggs, gradually incorporating the flour from the inner walls of the well.

   • Continue until a shaggy dough begins to form.

   • If the dough is too dry, add a teaspoon of water at a time.

   • If the dough is too sticky, add a little more flour.

4. Knead the Dough:

   • Once the dough has come together, use your hands to knead it.

   • Knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky.

   • To knead, push the dough away from you with the heel of your hand, fold it in half, and repeat.

   • The dough should feel smooth and spring back when pressed.

5. Rest the Dough:

   • Shape the dough into a ball.

   • Wrap it tightly in plastic wrap or place it in a sealed bag.

   • Let the dough rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll.

   • Equipment:

   • Large mixing bowl or clean work surface

   • Rolling pin or pasta machine

   • Bench scraper (optional, but helpful)