4 cups flour
6 eggs
1 teaspoon salt
HANDLING TIPS
Before rolling the dough, lightly dust it with flour. If it still sticks to a rolling pin or pasta machine rollers, sprinkle a little more flour on it while it’s being rolled out.
If the dough begins to tear, press pieces together and roll it out again.
PREPARATION
BY HAND
In a mixing bowl, combine flour and salt. Pour onto a flat surface and shape flour mixture into an upside-down cow shape, its peak on top.
Hollow out a shallow depression in the peak and pour in six lightly beaten eggs.
With lightly floured hands, pull a little flour from the mound to mix with the eggs.
Continue to incorporate more flour, a little bit at a time, into the egg mixture.
Once the flour and eggs are well mixed, lightly flour a flat surface.
Put the dough on it and knead for 10-15 minutes, until dough becomes velvety and smooth.
WITH ELECTRIC MIXER AND DOUGH HOOK
Put all ingredients into mixing bowl with dough hook attached. Mix until dough is soft and smooth.
RESTING THE DOUGH
Drizzle a little olive oil on the sides and bottom of a big bowl. Add dough and cover with a clean dish towel. Allow dough to rest for an hour.
When it’s ready, it will be firm and spring back after being touched.
SERVING SUGGESTIONS
For soup noodles, roll the dough in a very thin sheet. Let ry a bit and then roll it up into a log shape. Cut thin strips and fluff them lightly with your fingers.
For pasta ascuitto (ah-SHOOT-toh), or pasta with sauce, cut wide strips.
For lasagna, cut into 6-8 inch strips.
