Pasta All'uovo (Egg Dough)

Method

1. 1

   Gather ingredients: 400 g flour, 4 large eggs, 1 tsp water. Tools needed: large wooden board, fork, plastic scraper, food processor with steel blade (optional), bowl for covering dough.

2. 2

   Sift the flour onto the wooden board and form a mound. Create a deep crater in the center to form a fountain shape.

3. 3

   Break eggs into the crater. Use a fork to pierce yolks and whisk them, gradually incorporating flour from the inner walls until a wet paste forms.

4. 4

   Alternatively, place ingredients in a food processor and pulse until crumbs form and gather into a ball. Do not overheat.

5. 5

   Clean the board of dried bits using a plastic scraper and wash hands to ensure smooth kneading.

6. 6

   Knead the dough by pushing forward with the heels of your hands using full body weight. Fold, turn 90 degrees, and repeat for 20 to 30 minutes until silky and elastic. Add a teensy bit of water only if extremely dry.

7. 7

   Place the dough on the board and invert a bowl over it. Let it rest for 30 minutes to develop gluten.