1. Mix 2 whole eggs and 3 egg yolks. The weight is 120 grams.
2. Beat in the eggs and add olive oil.
3. Stir it into granules and cover with plastic wrap to wake up for a while.
4. Knead into a dough, cover with plastic wrap and wake up for 40 minutes.
5. Knead the dough again for a while, cover it with plastic wrap and let it rest for 40 minutes.
6. Finally, it becomes a smooth dough.
7. Start with a noodle machine and press it to a thickness of 5th level to form a uniform dough.
8. Press out even noodles.
9. Prepared pasta.
10. In the meat filling, add chopped onion, pepper, chopped green onion and ginger, 1 teaspoon of light soy sauce, 1 teaspoon of rice wine, 2 grams of salt, a few drops of sesame oil, and a few drops of dark soy sauce.
11. Whisk while adding water. The water is about 45 grams.
12. Add starch and beat evenly.
13. Put 1 tablespoon of corn oil in the pot, quickly squeeze into the balls, and fry on low heat.
14. The first meatballs are ready to go out of the pan, and the latter ones are fried.
15. Dice tomatoes, mince garlic and shallots.
16. Leave the bottom oil in the pot, add the shallots and garlic to the pot to taste.
17. Add the diced tomatoes and stir fry to get the juice.
18. Pour in a bowl of water, pizza sauce, 2 grams of salt, and 2 teaspoons of sugar.
19. Pour in the meatballs, cover and simmer for 5 minutes.
20. Smolder until the soup is thick in the pot and you can get it out of the pot!
21. Pour water into the pot and bring to a boil, add the pasta and cook for about 5 minutes.
22. The pasta can be mixed directly in the meatballs, or it can be mixed in the pan together.
Tips:The Italian dough does not need a drop of water, but is kneaded with olive oil and eggs to form a very hard and hard dough.
After repeated waking up and kneading it into a smooth dough, it will not form a dough without waking up.
The meatballs can be chicken balls, pork balls, or beef balls.
Dry the unfinished pasta for storage.
