| pour the water on the flour: remember that the doses can change depending on the kind of flour. You shall obtain a very thick dough, but homogeneous |
knead the dough for long time until perfectly homogeneous | |
| flour the counter and roll the dough |
not too thin, around 1/5 in (3mm) | |
| with a knife trim the dough sides |
and cut to small cubes, that will become macaroni | |
| with the tool or a wooden spoon grip or knitting needle prepare the macaroni |
flour well the tools for avoiding they to stick | |
| then roll a cube of pasta on the tool and roll on the other tool for stripping |
the pressure you give while rolling is essential: it must be enough for closing and thinning the macaroni, but not too much for avoiding them to break | |
| After a pair of essays you will see nice round macaroni, ready to slip out from the tool. |
Let the macaroni rest on a floured towel for at least 1 hour | |