 | Abruzzo Broad Noodles
2 cups all-purpose flour, plus
more for kneading
4 egg whites, beaten
| 1/2 tsp salt
3/4 cup water, more or less
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Directions
1 On a wooden board, place the flour in a mound. Form a
well in the center and add the egg whites and salt. Add the water, a
little at a time, while mixing in the flour and water with a fork.
Using both hands, knead the dough into a ball, adding more flour as
necessary, to obtain a smooth, pliable dough. Set the dough under an
inverted bowl and let it rest 15 minutes.
2 Roll the pasta out to the thinnest setting on a
pasta-rolling machine and cut it into 3/4-inch wide noodles.
3 This recipe yields 1 pound of noodles.
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