400 gr of flour 00
1 tablespoon of extra virgin olive oil
a little corn flour
a pinch of salt
Combine the flour arranged in a fountain and the eggs with a pinch of salt and oil, work well and long with your hands until the dough becomes smooth and elastic. Add a little extra virgin olive oil, it will prevent your dough from losing its elasticity while you work it or when you pass it through the machine to cut the dough. Form a loaf. Let it rest for half an hour, then resume kneading and proceed to roll out the mixture with a rolling pin into thin sheets. Let rest for a few minutes, sprinkle them with cornflour if necessary. If you have the machine to make pasta insert it and cut it into the desired shape, otherwise wrap them on themselves, like a flat roll, and proceed to cut them. The tagliatelle will be about 2 cm high, the fettuccine 1 cm, the tagliolini even thinner, the pappardelle, on the other hand, are those with the thickest cut that is 3 or 4 cm. Maltagliati is “maltagliati” in fact, cut in a zig-zag pattern forming small triangles, which by opening will form rhombuses.