Beat four eggs for eight or ten minutes, strain them and stir them in flour till stiff enough to work into a paste upon a marble or stone slab, add flour till it be a stiff paste, and work it well; cut off a small bit at a time, roll it out thin as paper, and cut it with a paste-cutter or knife into very narrow strips; twist and lay them down upon a clean cloth in a dry, warm place; in a few hours it will be perfectly dry and hard; put it into a box with white paper under and over it. It may be cut into small stars or circles to be used for soup and not require so much cooking as the Italian macaroni.
- 4 eggs
- 2 1/2 cups flour
- 1/2 teaspoon salt
- Beat eggs. Put flour and salt into bowl and make a well in center of flour. Pour beaten eggs into well in flour and gently mix flour and eggs together, using your fingers. When lightly mixed, turn mixture onto floured board and knead for 10 minutes. (The kneading process may also be done in a food processor).
- Divide dough into six pieces. With rolling pin, roll into sheets of desired thickness. Slice with knife into desired width. Twist and place on towel to dry.
Yields 6-8 servings
Taken from Old Sturbridge Village Cookbook