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X Italian Pasta Dishes
Pasta alla Uovo/Fresh Egg Noodle Dough (using flour, eggs and vegetable oil)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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4 cups sifted flour
1 teaspoon salt
4 eggs
1 tablespoon vegetable oil


Sift the flour and salt onto a board. Make a well in the center and into it put the eggs and oil.

Work in the flour with the fingers until a firm dough is formed. Then knead the dough until very smooth and elastic.This will take about 10-15 minutes. Cover the dough with a bowl and let it rest for 20 minutes. This makes it easier to roll.

Divide the dough into three pieces. Lightly flour aboard and roll out the dough as thin as possible, the thinner the better. Cut as described below. If all the noodles are not to be used at once, store in a tightly closed container.


Sprinkle the thinly rolled-out dough lightly with flour and cut into 1/2-inch wide strips.

Spread on a clean cloth and let dry for about 1 hour.

Cook in a deep pot of boiling salted water.

Drain well and serve with a sauce or melted butter.


Cut the thinly rolled-out dough into 4-inch squares. Don't dry the dough.

Cook a few squares at a time in deep boiling salted water 2 minutes.

Remove with a slotted spoon and drop into cold salted water.

Drain and dry on a cloth towel. Use as directed in recipes.


Sprinkle the thinly rolled-out dough with flour. Cut into strips 6 inches long and 2 inches wide.

Cook in deep salted water 4 minutes.

Drain well and use as directed in recipes.


Prepare as for fettuccine, but cut into 3/4-inch wide strips.


The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Bartolomeo Scrappi: Eating pasta, 16th century.

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