The best and most tender paste is made simply of eggs, flour and salt,
water may be substituted for part of the eggs, for economy, or when a
less rich paste is needed
The best and most tender paste is made simply of eggs, flour and salt,
water may be substituted for part of the eggs, for economy, or when a
less rich paste is needed. Allow about a cup of flour to an egg. Put the
flour on a bread board, make a hollow in the middle and break in the
egg. Use any extra whites that are on hand. Knead it thoroughly, adding
more flour if necessary, until you have a paste you can roll out. Roll
it as thin as an eighth of an inch. A long rolling pin is necessary, but
any stick, well scrubbed and sand papered, will serve in lieu of the
long Italian rolling pin.
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