Pasta Dough

Sifting makes the dough finer and allows for more even kneading.

Start sparingly with the water: depending on the size of the eggs you may need less; the dough should remain rather firm.

The pasta dough must be very firm; if it sticks, add only a little flour so it doesn't become crumbly later.

Wrap it in cling film or a beeswax wrap to prevent the surface from drying out.

Before the first pass, press the dough slightly flat and keep the portions covered so they don't dry out.

Dust with a little flour or semolina so the sheets don't stick together while cutting.

Arrange the noodles loosely so air can circulate between them and they dry evenly.