3 1/2 cups flour
2 tbsp. olive oil
1/2 tsp salt
- Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg, salt and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
- The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
- Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
- Roll or shape as desired. I roll very thin on a flourewd piece of wax paper. Them I roll up like a jelly roll and slice into rings, about 1 1/2 inches wide and unravel. Lay on floured towels to let "dry" a little but not completely. If you are not uising right away, coover with a layer of wax paper and then a damp tea towel so they dont dry out too much.
2 Tablespoons extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small celery rib, finely chopped
- 1 small onion, finely chopped
- 1/2 pound ground beef, 1/2 pound ground pork
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 bay leaf
- handful fresh chopped basil
- 1 teaspoon dried oregano
- Pinch of freshly grated nutmeg
- One 28-ounce can whole san marzana tomatoes, chopped, juice reserved
- 1 tablespoon tomato paste
- 1/2 cup dry red wine