INGREDIENTS

INSTRUCTIONS

To make pasta:
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 and milk mixture.
Using a fork, beat together the eggs and milk mixture 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 half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape
up any leftover crusty bits. Discard these 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.
Note: Do not skip the kneading or resting portion of this recipe. They are
essential for a light pasta.
To make bigoli:
Knead dough until smooth and tight and let rest 20 minutes. Cut dough into
6 and run through a meat grinder set to smallest extrusion size. As pasta
exits, cut it into 12-inch pieces and immediately dust with flour. Lay out
on to cookie sheet dusted with cornmeal, being careful to keep the strands
separate. Finish all 6 pieces the same way.
Recipe by: Molto Mario MB1D16 Posted to MC-Recipe Digest V1 #605 by Sue
<suechef@sover.net> on May 11, 1997

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