Egg noodles (2)

Pasta homemade egg requires some work.

First of all we need a work surface or a wooden cutting board that you can attach to the table so that it doesn't move, and a rolling pin, preferably cherry wood.

The ingredients of the dough are simple 00 flour, eggs and nothing else.

Doses vary depending on the number of people put at the table: typically a pasta egg apiece.

The expression a pasta ' egg ' is typical of the modenese: razdora once had no scales, and everything was weighed to the eye; then he added as much flour as it could absorb the eggs.

To facilitate this, it is about 100 g of flour for each egg.

You have the flour on your cutting board, pops up in the Middle, forming a crater, and there they break into the eggs, yolk and albumen.

Then quickly, trying to avoid spills, you intridono the eggs with the flour using a knife or a fork, continuing then with your fingers, incorporating the flour until dough is firm enough.

It takes away any residual flour and then working the ball of dough.

Here begins the trouble, wanting to follow tradition: the dough must be worked with the Palm of the hand squeezing it with the weight of the whole body, by drawing it with one hand and with the other, in short, a real fight! The dough is ready when it becomes soft and elastic consistency.

It is advisable to divide the dough into two parts, in order to facilitate the following.

A ball of dough goes to rest in a cool place in a bowl, the other is on the chopping board, after removing the back of the knife any residue left attached to the cutting board, and having washed your hands.

You well flours, there stands one of the two balls of dough with a rolling pin and the stretches, taking care to turn the dough as they bulldoze, so as to maintain a round shape.

You have to turn the sheet of dough on the other side, then arrotolarne a part on the rolling pin in so harping on all points of the surface.

This will dot faired.

Must become the thinnest possible (if you can see through it the wood cutting board nodes, okay!), avoid that tears or sticks to the cutting board: for this you need to flour if necessary.

Similarly, it paves the second ball of dough.

The dough should be a little dry as well, then cut into desired formats: to make noodles or fettuccine just roll up the dough and then cut the roll of dough into slices of desired width with a knife at the blade end.

The ' slices ' are immediately open to prevent sticking.

If you want to avoid all this trouble, at least for what concerns the roll out the dough, you can use the machine.

The result is a very smooth dough, which restrains the sauces and it is attractive in the same way.

A solution can be represented by the trick used by my aunt: Browse to the strips with the machine, it is not too late, then the features on the cutting board and pull a bit with the rolling pin.

So the sheet of pasta is pretty rough as if it was all made by hand.