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Foldable wooden rack for drying fresh pasta before cooking
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italy's definitive home cookbook — 2,000 recipes, every region
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Foldable wooden rack for drying fresh pasta before cooking
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italy's definitive home cookbook — 2,000 recipes, every region
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Place the pasta flour in a mound on a large wooden work surface. Press the bottom of a small bowl in the flour to make a deep, wide well. Crack the eggs into the well, then add the olive oil, salt, pepper, and herbs, if using. Using the fingers of both hands, break up the eggs, combining them with the flavoring ingredients without disturbing the flour. Use your fingers to gently and repetitively splash the eggs, rapidly moving your fingers down, up, around, and down again. As you continue to splash the eggs, pull in some flour from the walls of the well, incorporating that flour completely before bringing in more. When all of the flour is incorporated, youll have an irregularly shaped, shaggy mass of dough. Use a dough scraper to help release any bits of dough from your board and fingers, and incorporate the bits into the dough before you begin to knead. Knead the dough with the heel of your hands and your fingertips, continually pushing down, pulling up, and turning the dough until its smooth and supple, yet very firm and elastic, with a texture thats similar to your earlobe. If at any time the dough feels sticky, dust your work surface with a bit of flournot too much flour, however, or the dough will slip and slide on your work surface, preventing the necessary traction. When done, dust the dough with flour, cover loosely with plastic wrap, and let rest for 30 minutes to 1 hour. Use your scraper to clean off the board so its perfectly smooth. Use your scraper to divide the dough in half, and keep one half covered while working with the other. (If your wooden surface is smaller than specified, divide the dough into quarters.) If wearing jewelry on your fingers (even a smooth wedding band), take it off. Sprinkle a generous layer of flour on your wooden board. Flatten the dough into a rectangular shape and sprinkle the top with more flour. At first, roll the dough as if youre rolling out pie pastry, keeping a rectangular shape. When the dough looks about 1/4 inch thi