Ligurian Noodles (Liguria)

Pasta

Ingredients

All purpose flour - 6 cups

Eggs, lightly beaten - 6-8

Salt

Meat Sauce

Grated parmesan cheese - 3/4 cup

Sift the flour onto a large pastry board, make a well in the middle and carefully pour the eggs. Add salt and gradually work the flour into the eggs to make a smooth, soft dough. Flour the board and knead the dough until smooth and elastic.

Break off small pieces of the dough, roughly the size of a large pea. Roll into small balls and then press each one between the thumb and first finger to make the noodle look like two joined discs or a figure eight. Spread out on a clean cloth to dry.

Bring a large pan of salted water to a boil and add the corsetti, cooking them in batches so they do not stick together. As they float to the top of the pan, take them out with a perforated spoon and drain them well in a colander. Serve with meat sauce and grated parmesan cheese.

Serves 6