Making pasta dough by hand is simple and with practice will easily become second nature. It produces a far superior pasta than kneading by machine will. The slower, more gradual process of hand-kneading, as well as the warmth from your hands, greatly enhances the elasticity and texture of the dough. The amount of flour given is approximate. It varies depending on the size of the eggs and the humidity of the environment. For best results, use eggs that are at room temperature and do not knead the dough on a cold surface such as marble.
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