Egg pasta (3)
Instructions
Sift the flour with the salt and arrange on pastry Board fountain.
Break the eggs and slowly, with his hands, when done with the flour.
Work the mixture vigorously until it becomes hard (if it is too soft add another flour).
When you have a ball, knead dough and pushing it back towards you with your hands for 15 minutes until it becomes soft and supple.
You will notice by completing the operation when small bubbles appear on the surface.
Wrap the ball in a cloth and let it rest in a dry place for at least 1 hour.
Then roll out the dough with a rolling pin on a floured pastry Board with movements from the Center outward until you get a browse.
You decide how to cut it and then let it dry for a few hours and then gilds.
If you prepare a plentiful dose you can store it in the refrigerator for even a week, but of course keeping to dry at least one full day before storage.
