Preparation of Egg Pasta
- all-purpose flour
Make a well on a pastry board with 1,1 lb of sieved flour. Break 5 eggs into a soup plate and beat them with a tablespoon of oil and a pinch of salt and then pour into the center of the well. Working with the fingers, progressively bring the flour into the center, and then work the dough with both hands to obtain some fairly firm dough. Soak a spotlessly clean white cloth in warm water, wring out well, wrap the dough in it and leave to rest for about 30 minutes. With a rolling pin, roll out some sheets more or less thin according to the intended use. For some preparations it is preferable to use “porous” dough, which is obtained by increasing the quantity of flour and leaving the sheets fairly thick.