The traditional portions are 1 egg every 100gr of
flour. Start making a ring with the flour on the board. The eggs ate to be
beaten, after which they are to be placed at the center of the flour ring with a
pinch of salt. Proceed by bringing the external part of the ring toward the
center, working it until dough is obtained. A small amount of water should be
added only if the dough becomes vary dry. Let the dough rest for about 15 - 20
minutes, before using the rolling pin.
PASTA WITH ONLY FRECKLES OF HARD
a large baking board - a rolling pin - a knife to cut the noodles, fettuccine
ecc..., a jagging wheel and small molds for ravioli and agnolotti.
procedure is the same as the pasta with eggs with the difference that only warm
water, salt and flour is used. PREPARATION
OF THE PASTA FOIL
Flour the baking board in order to avoid the dough to adhere. divide the dough
in pieces of 50 to 100 gr., than proceed by rolling it out with the floured
rolling pin, until an even shape is obtained and it should be 2 mm thick.