atom · cooking / technique
Make fresh egg pasta
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One egg per hundred grams of flour.
The classic ratio. A well in the flour, eggs in the middle, fork spiralling outward.
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Knead ten real minutes.
Until smooth and springy: a poked finger mark bounces back. This is where the silk comes from.
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Rest it wrapped, half an hour.
The gluten relaxes. Unrested dough fights the rolling pin and wins.
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Roll thin in stages.
Halve, flatten, roll from the centre, rotating. Thin enough to read a headline through.
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Flour, roll loosely, and cut.
Dust well, roll into a flat cigar, slice into ribbons, unfurl. Cook in three minutes in loud boiling water.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
