the recipe

Directions

1. Add the flour to the mixer. Slowly incorporate 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 holds together with a smooth, elastic consistency, it’s ready for the extruder. If it feels too sandy or crumbly, add a few grams of liquid and knead until it reaches the desired extrusion texture.
3. Once the dough is properly developed, proceed with extrusion in the pasta machine.