First the dough. Two bags of flour, one for bread the other semolina. One egg broken into a shallow bowl. No water. No salt. No oil. Just egg and flour. Flour mixed into egg one tablespoon at a time from both packages of flour so they stay fairly even 50%-50% without being scientific about it. The flours cut into the egg with a knife. Finally resorting to using hands and the hands feeling the dough is too wet. This goes on until the dough is fairly dry. Kneed all the flour in, seems too dry, then add scant more flour from both. The dough will seem far too dry to roll. Wrap in cellophane and wait.
The more you wait the more destroyed your dampened flour becomes. The water molecules in the egg even themselves throughout the dough wad. They naturally separate themselves electromagnetically. Enzymes within the flour are released by egg-moisture and they begin their unlocking function. Two thousand unlocks per second. And there are millions of them. The dough softens considerably in fifteen minutes. Now the dough will be too wet to roll. Flour is added to the flattened dough to keep it from sticking to the Atlas rollers. This flour gets smashed into the noodles as they are flattened. The more you do this obviously the more flour-laden your pasta becomes and the more surface flour available in the cooking water to make a veritable paste. Thin paste, but still, this boiling water is used to thicken the sauce in another pot.
Ew, goodness, you’re clever. Why no photographs?
I did already a million times. Anyway, the dough making goes here.
It is not an established thing. It does not have a name. All that I know is that it is freaking delicious.
