100 g (3 oz) of flour per person. The best flour to use is durum wheat flour, but plain (all-purpose flour) works fine too.
1 egg per 100 g of flour. i.e. for 4 people, use 400 g (12 oz) of flour and 4 eggs.
1/3 of a glass of VERY GOOD wine (EX. MY Wine grechetto 100%)
Make a cone with the flour and flatten the cone at the top to make a well. Break the eggs into this well.
Work the eggs and the flour together with a fork, adding the flour from just around the eggs little by little, until you have a smooth dough, adding just a drop of water if necessary, and no more.
As soon as you can, use your hands.
Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Don’t skimp on the kneading or the dough will tear while you’re rolling it out. Leave to rest for around 60 minutes.
Divide the dough into two balls. With a rolling pin, roll the ball of dough out into a strip.
Pass this dough through the rollers of the manual pasta machine until it reaches the proper thinness (usually the last but one setting). IMPORTANT: between using numbers on the machine, allow the dough to rest for a minute or two on dish towels.
Once you have the desired thickness, allow the dough to rest once more (dusting with a little flour if it seems at all sticky), before you cut it using the machine cutters.
Dust the cut pasta with flour and allow to dry on dish towels for 1-2 hours, making sure the strands are well separated and not stuck together.
Cook for 1 minute in plenty of salted boiling water. Keep tasting until you taste a texture which is a little harder than the desired one (the pasta will keep cooking while you are dressing it).
Drain, keeping some of the cooking water aside.
Dress the pasta with your sauce, (see our bolognese ragù recepy), mixing well and adding some cooking water little by little to help amalgamate it with the sauce. Serve immediately!
Visit our great informational sites at CountrySlowLiving.com and UmbriaTuscany.com to learn about the slow life in Italy. Book your visit to our agriturismo where you can learn first hand the traditions we keep alive in the countryside of Umbria.