Fresh egg pasta
Yields approximately one pound
The difference between the pasta
and commercial products merits
the extra work involved.
Pour the flour onto a wooden or marble work surface. Shape into a mound, then scoop out the center. leaving a deep well. Break the eggs into the hollow, then add the olive oil and the salt. Lightly beat the eggs with a fork.
Dust your hands with four. Using
both hands, slowly work the eggs
into the flour, moving inward from
the outer edge of the mound. Mix
slowly, little by little, incorporating
the egg mixture into the flour,
gently pressing with palms and
fingertips until the egg mixture
has been evenly integrated into
the dough. Use a spatula to scrape
the extra flour from the work surface,
and using a sifter sift the flour
into the dough. Continue kneading
with both hands, pressing the dough
firmly against the work surface
until all is thoroughly mixed.
The dough should be yellow; it
should not be sticky. Let it stand
for one or two hours, covered by
a damp towel.
Chef's note: Pasta all'uovo can also be made in a food processor, but it will not be as good. Place the ingredients in the processor bowl and process until well mixed. Stop before a ball is formed. Continue with the last steps, as above.
