3 Pasta all’uovo secca

The combination of durum wheat semolina and eggs is only produced commercially, as the very firm dough needs to be worked by machine to combine the ingredients sufficiently well. It is usually cut into ribbons of various sizes, which are arranged in nests or matassa (plaits), to avoid the strands being damaged. It is dried for 12 hours so that it can be kept. Stuffed pasta like tortellini or ravioli can also be made with this dough but, while commercially produced dried egg tagliatelle is a good standby, industrially produced stuffed pasta is never very appealing.