INGREDIENTS

INSTRUCTIONS

Sift flour into a mound on a warm (room-temperature) surface.
Make a fist-size crater in the mound.  Crack the eggs into this crater.
Using a fork, beat the eggs until the yokes are broken and mixed. Continue
beating, gradually adding flour from the sides of the crater until the
mixture is not runny.
Begin mixing the entire with your bare hands, until the eggs are completely
mixed in with the flour.  If the ball is still sticky, add a small amount
of flour.
Wrap the ball tightly in plastic wrap and clean up your work area.
Unwrap the ball and knead the dough:  Push down, away from you with the
heel of your hands.  Grasp the point of dough furthest from your body and
fold down towards you.  Rotate the dough 90 degrees and repeat. Continue
kneading until the dough is smooth (about 10-15 minutes).
Wrap the dough tightly and set aside for 20 minutes.
At this point, the dough is finished.  You may either run it through a
pasta press, or use a rolling pin to flatten and knife to cut the pasta.
From: Bryan Hanks                     Date: 18 Nov 96
Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 2, 1997.

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