Ingredienti
[ 350 g | 2 c ] flour
2 eggs
3 egg yolks
salt
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Ricetta
Combine flour and eggs and salt to make dough. Knead until stiff, pliable, and no longer sticky, adjusting for flour as necessary. Cover with plastic wrap or inverted bowl and let rest for 30 min.
Roll the dough with a rolling pin on a (preferably) wooden surface to desired thickness (traditionally this is as thin as you can get it). Use extra flour when necessary.
Cut sheets of flattened dough into long thin ribbons [ 40x1 cm | 15x1/2 in ]. Cook immediately or dry on rack for a couple of hours.
Notes: excellent with ragu.
Copyright © 2001-2009 Gianmarco Pinton
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