![]() ![]() ![]() Now comes one of those situations where you are supposed to use as little flour as possible, the kind of thing you can judge only with time and experience (I’m not there yet, but my pasta is still quite edible): “Draw the sides of the mound together with your hands, but push some of the flour to one side, keeping it out of the way until you find you absolutely need it. Keep going, little by little, until the eggs are no longer runny. Then gradually begin to draw flour into the eggs, mixing it in as you continue to beat. ![]() Beat the eggs lightly with a fork for about 1 minute. Crack the eggs into the well (I add a little pinch of salt to the eggs Hazan says it is unnecessary, but I am a compulsive salter). ![]() Mound the flour in a big bowl and scoop out a deep well in its center. Since this method has, in my kitchen, led to unstoppable egg rivulets and much frustration more than once, now I mix pasta dough in a big bowl. Hazan advises you to mix the dough on a flat work surface by building a mountain of flour, making a crater in its peak, dumping the eggs into the crater, and mixing them gradually with the flour. ![]()
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