the recipe

Directions

1. Add the flour to the mixer. Gradually pour in the egg mixture while kneading until a rough, still very grainy dough forms.
2. To test if the dough is ready for extrusion: take a portion and press it between your fingers. If it binds together with a smooth, elastic consistency, it's extrusion-ready. If it feels too sandy or crumbly, add a few grams of liquid and knead until it reaches the proper extrusion texture described above.
3. Once properly developed, transfer the dough to the pasta extruder for shaping.