Pasta genovese (2)

Let the butter soften at room temperature.

Shelled eggs in a medium saucepan with the double bottom, add sugar.

Place the pan on the stove, the flame to a minimum, keep on stirring until the mixture has doubled in volume.

Every now and then move the container at the corner of the stove to prevent eggs from sticking to the bottom.

Withdrawn from the fire and continue to work the mixture until it has cooled.

Rain, a little at a time, stirring constantly, add the flour, a pinch of salt and butter.

Mix until you obtain a homogeneous compound, you can also use an electric mixer).

Place the dough in a pan greased and lightly floured.

Bake in preheated oven at 170 degrees for about 40 minutes.