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400 gr of sprouted flour & pinch of salt
4 extra-large eggs
50 gr of water
1 table spood of olive oil

Mound the flour in the center of a large wooden board. Make a well in the middle of the flour, add the eggs and water. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (don't worry if it looks messy) then add the oil and about 5 gr of salt. The dough will come together in a mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 30 minutes (important) in the fridge

Note that you can color the pasta adding instead of the water spinach or carrot juice. This recipe is enough for 2 people. Now take your Lexen and feed the dough in order to extrude it in any shape you want. In a large pan of boiling water cook for 2 minutes and enjoy natural with parmigiano or with your favourite sauce...