Handrolled Pasta At Furenzu

Saturday night we decided to make fresh pasta by hand. The recipe is very
simple, most of the work is in the rolling out of the dough. It usually
helps to have the traditional rolling pin to flatten out large area but
having the small roller is a must in order to shape the dough into a
rectangular shape.

Dough for 8 people: 6 cups of flour
6 eggs
olive oil

good olive oil
fresh garlic
sea salt

in a huge pot bring water to a boil, put salt in to add flavor, put fresh
pasta in to make sure it separates, take out in 3 minutes then cool down
with cold water to stop the cooking processll. Toss with sauce, and top
with pine nuts.