Right now if a recipe lists eggs I'm making it. That's eggs for breakfast, eggs for baking, eggs for supper, omelette, quiche and custards etc. etc. and weary etc. Please don't get me wrong - I'm not complaining. I'm delighted the hens are laying so well.
(If you look very carefully in the first picture you will see a tray of today's eggs which, as the eyechild observed, look very much like large Cadbury's mini-eggs; pale blue, pinkish beige and deep chocolate brown. Gorgeous yellow yolks too. So pretty.)
I bought a pasta machine yesterday - fresh pasta uses eggs - and have just run up my first ever batch of tagliatelle. I must thank my chums at purplecoo who've chipped in with their usual wit and wisdom for advice on flour and recipes. I have a big bag of 'Manitoba Flour', brilliant for breadmaking - I wasn't sure if it would be good for pasta too. I think it will be OK.
Next time milla, I shall use the quantities you recommend; I don't know what sort of eggs they use in Italy but to me 2 large eggs means 2 large hen's eggs not 2 of ostrich size. My 2 eggs were insufficient so I hoped wasn't a precise science and bunged in a couple more and all was well. It's a simple recipe of flour and eggs - just get the proportions right. Somewhere at the back of my mind I can hear the texture of pasta described as 'silken', so aiming for that I rolled, re-rolled and sliced my lumpen ball of 'dough' and behold - we had tagliatelli!
While it wasn't exactly the most fun you can have with your clothes on, it came a close second (well, probably more like 102nd actually - just after throwing pots but before making mud pies.) It looked pretty good and the texture was right. We will see.
Later: I've cooked it. Good bite - yes, good texture. We've eaten it with a prawn/chorizo/tomato sauce.
There's nothing left - it must have been OK.