Stuffed fresh pasta hearts

Preparation

1. Place the flour in a bowl and make a hole in the center like a volcano. We crack the eggs in that hole in the flour and add a pinch of salt. It is time to pour a few drops of oil if we want to do it.

2. Lightly beat the eggs with a fork, taking care that they do not spill over the edges of the mountain of flour. Little by little we bind the eggs with a little of the flour from the edges so that they thicken a little.

3. Now we can work the dough with our hands, gradually binding all the flour with the egg. We knead about 15 minutes so that the dough is very homogeneous, manageable and compact. We wrap it in the shape of a ball with a transparent film and let it rest for 1 hour in a cool and dry place.

4. After resting, the dough will be softer and more elastic. Sprinkle flour on the work surface and roll out the dough with a rolling pin on both sides until it is about 0,5 mm thick.

5. When the pasta is the right thickness, we cut it into the desired shape. To make the hearts, we can use a cookie cutter with that shape. In stores or kitchenware sections we usually find them easily.

6. Fill two pasta hearts with the desired ingredients and close them well, sealing the edges as if they were dumplings.