INGREDIENTS

INSTRUCTIONS

Make a mound of the flour in the center of a large wooden cutting
board. Make a well in the middle of the flour and add the eggs, oil
and any other flavoring you may choose. Using a fork, beat together
the eggs, oil and flavorings and begin to incorporate the flour
starting with the inner rim of the well. As you expand the well, keep
pushing the flour up to retain the well shape. Do not worry that this
initial phase looks messy. The dough will come together when 1/2 of
the flour is incorporated.
Start kneading the dough with both hands, using the palms of your
hands primarily. Once you have a cohesive mass, remove the dough from
the board and scrape up any left over crusty bits. Lightly flour the
board and continue kneading for 3 more minutes. The dough should be
elastic and a little sticky. Continue to knead for another 3 minutes,
remembering to dust your board when necessary. Wrap the dough in
plastic and allow to rest for 30 minutes at room temperature.
This recipe yields 1 pound of pasta.
Comments: Do not skip the kneading or resting portion of this recipe,
they are essential for a light pasta.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5699)
Per serving: 20 Calories (kcal); 2g Total Fat; (100% calories from
fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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