Let’s get to it.
You’ve no doubt seen nonnas or professional chefs mix pasta dough together right on the workbench by mounding up all the flour and making a well in the centre for all the liquid ingredients.
This is more than a parlour trick.
If you were to combine all the ingredients in a bowl at once and stir them together, you would find that they don’t come together; the dough will seem much too dry, and will stay crumbly and separate. It takes the flour a while to absorb the moisture in the eggs and milk. Slowly incorporating in this … Continue reading.