Method

• Place your flour and salt mixture on a flat working surface.
• Make a well in the center and pour in your eggs.
• Working fast, incorporate your egg mixture into your flour.
• Work into a dough and knead well until very smooth.
• Once you have reached the correct consistency, flatten, wrap and rest dough.
• Quality check: Pasta dough should be smooth and elastic.

NOTE: When rolling pasta flour the pasta lightly from the flour shaker, but only if needed. If your consistency is correct you shouldn’t need much flour. NEVER flour the machine.

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