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Beat the eggs in a bowl; on a clean and dry bench place the wheat flour and in the middle of it make a well and pour the beaten eggs, olive oil and a pinch of salt. Mix with a fork until the ingredients are well combined. With your hands, knead until you get a smooth and uniform dough. Wrap the dough in plastic wrap and set aside for 20 minutes. Unwrap and cut into 3 parts. With the help of a rolling pin or a bottle, open the dough and leave it very thin.
Roll up like a roulade and cut the dough to 2 cm wide. Sprinkle some cornmeal or wheat flour on the countertop and let the dough dry giving space between them so it doesn't stick.
Cook in plenty of water with a pinch of salt. It will be al dente when the dough rises to the surface.
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