Ingredients
1 egg per 100g of flour
1 tsb olive oil per 100g of flour
i.e. 6 eggs , 600g flour, 6 tsp olive oil
Flavorings
Spinach either frozen ( defrost and drain before using )
Tomao puree or Sun Dried Toms.
Various herbs i.e oregeno, taragon , sage etc.
Method
Combine the ingredients.
Kneed until dough becomes elastic and glutin starts to work.
Cover / Wrap.
Put in fridge for at least 1 hour.
Roll out to shape.