This recipe is as simple as they come. All you need is all-purpose flour and water.
Apparently during the war when eggs were scarce, this pasta became very popular. It goes great with almost
any sauce, but Nonna Lina likes to serve it with a fresh pea sauce or a light fresh tomato sauce.
The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead.
This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature
of the water, and even atmospheric humidity.
All-purpose Unbleached Flour
Dash of Salt
Make a mound on the counter with the flour and create a well in the center. Add the salt. Start slowly pouring in
the water, mixing with your fingers between each addition. You know you have added enough water when you can bring the
flour together in a ball. Begin to knead the dough until it is smooth. At this point the dough should resemble stiff bread
dough. Wrap in plastic and let sit 20 minutes before rolling.
To roll, take a 6 inch ball of dough and place on a lightly floured surface. Begin to roll into a flat disc. Roll from
front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin. Once the dough is stretched
enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go. Keep the
dough well floured to prevent sticking. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready
(see next card)