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Pasta Dough
Zuppa di Tagliolini
- Difficulty
Easy
By Anne Willan
Published 1977
Make a dough with flour and 4 or 6 eggs and salt, depending on how much pasta you want to make, knead well until not too hard and not too soft; leave to rest a little then roll out paper-thin either in one sheet or separate sheets. Leave to dry a little then roll up and cut into ribbons. Cook for 6½ minutes in boiling, salted water.
Ingredients
- about
1 lb 4 cups 500 g 4
Method
Sift the flour on to a marble slab or board, make a well in the center, and add the eggs and salt. Work the eggs with the fingers of one hand, gradually drawing in the flour and adding more flour if necessary to make a smooth dough. Knead the dough thoroughly on a floured marble slab or board until very smooth and elastic, about 5 minutes. Cover it with an upturned bowl and let it rest at least