Make pasta by hand and eat it within the hour
“Flour and eggs on a bare counter looks like a mess you will not recover from. Twenty minutes of kneading later you have dough that behaves, and it is oddly calming.”
The Recipe
- Make a dough from flour and egg, knead it until it is smooth, and let it rest for at least twenty minutes.
- Roll it as thin as you can, then cut it into whatever shape you can manage.
- Cook it in well-salted boiling water for a minute or two, far less than dried pasta.
- Dress it with almost nothing so you can taste the pasta itself, and eat it straight away.
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