Ingredients Wheat flour and milk and oil, in equal parts.
How Made The flour is sifted into a large bowl. It is sprinkled first with oil and then with milk and at the same time is stirred with a fork until tiny lumps form. The mixture is sifted onto a wooden board to separate the lumps from the flour. The lumps are then laid out in a single layer to keep them from sticking together and are picked up a few at a time with the moistened palm of one hand. The tiny pieces of dough are rubbed between the palms into tiny rolls of pasta.
