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4
main-course servings or 8 first-course servingsEasy
Published 1998
This is silky Italian egg pasta dough. It is used for filled pastas as well as noodles. It will need to be kneaded by hand; but this dough is soft and pleasant to work with. To knead, the dough should be formed into a ball, flattened with the heel of the hand, rotated a quarter turn, gathered up, and the task repeated until the dough is smooth. The dough will require less kneading if a machine is used, as the piece of dough can simply be put through