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Photographed Recipe: Egg pasta hand made (Pasta all'uovo)

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Preparation "school of Cuisine"

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in a bowl (or directly on the counter) prepare  the called "fountain", sieve the flour to check that is free from moths and make it soft. Keep some flour apart for the next steps.
Create a hole in the center (the fontana) and break in the whole eggs
If you want it colored add also the dye
Form a dough until the mixture is uniform and without lumps
coat with a wet towel for some minutes and rest a little. If you use the machine: divide the dough to balls

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  If you use the machine  If you use the rolling pin


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