Directions: |
Directions:Put the flour on a work surface and make a well. In the center break the eggs and beat with a fork (beat the eggs). Slowly stir in the flour and use your hands and knead the dough three to five minutes. Let the dough rest for at least 15 minutes at room temperature. (Let it rest under a bowl). Cut the dough into 4 pieces. Work with one piece at a time.
Dust the piece with the flour and flatten with your hand. Put it through the plain roller on the widest setting of a pasta maker. Dust as needed. Fold into thirds and repeat the rolling and folding about 7 or 8 times. Reduce the space between the roller by one setting a time until reaching the second to the last thickness setting on the pasta maker. Before the dough goes through the machine the last time, dust it generously with rice flour. (Do not put flour in the middle of the dough. Fold pasta and put flour on the outside - Cut long strips in half before cutting noodles, flat part down - easier to grab when even).
4 quarts of water, boiling. Add 1 T salt and 1 pound pasta (Undo the knot before putting pasta in the water). Bring to a boil fast after putting in pasta. Put lid back on and as soon as it starts to boil, remove the lid. Don't rinse when cooking finished.
Place the butter in a large bowl add the hot pasta, some of the cooking water, toss and add the cheese and serve. |
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