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- The Sunset Italian Cookbook
- 2 cups (475 ml) all-purpose flour
- 2 large eggs
- 3 tbsp (45 ml) water (more as required)
- additional all-purpose flour for kneading,rolling,and cutting
- Put flour in a bowl and form a well in the center of the flour.
- Break eggs into the well and with a fork.
- Beat eggs lightly and stir in 2 tbsp (30 ml). of the water.
- Using a circular motion begin to draw flour from the sides of the well.
- Add more 1 tbsp (15 ml) of the water and continue mixing until flour is moistened. If necessary, add more water.
- When dough becomes stiff, use hands to finish mixing.
- Pat dough into a ball and knead a few times to help flour absorb the liquid.
- Put onto floured surface and knead for about 10 minutes and let rise for 20 minutes.
- If you use a pasta machine to cut it knead for only 3-4 minutes and there is no need to let it rise.
- Roll out 1/4 of dough at a time to desired thickness and cut into desired shapes.
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