Paste

Paste

Ingredients:
Flour - 600 g
Big egg - 6 pieces or Yolks - 12 pieces

Sift flour and pour out it on finishing surface (it is possible and in bowl, but on table there is more than place) and, having made opening in the middle, hammer eggs.

Accurately start kneading dough. Dough has to it will turn out rather elastic and soft.

Wrap ready dough in food wrap and place in the refrigerator for 30 minutes.

If you have no special car for paste that is natural, use rolling pin - the original tool for preparation on Italian cuisine. The rolled dough has to be very thin.

Knife rolled dough sharp, strewed with flour, on carefully strewed flour (torments be not sorry) finishing surface. Perhaps dough should be divided into some parts that it was convenient to roll it.

Bon Appetit -