| 2 cup all-purpose flour plus | | more for kneading | | 4 x egg whites beaten | | 12 tsp salt | | 3/4 cup water more or less |
| | 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. | | Roll the pasta out to the thinnest setting on a pasta-rolling machine and cut it into 3/4-inch wide noodles . | | This recipe yields 1 pound of noodles. | | Yield: 1 pound |
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