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Directions Preparation:1hour › Cook:15min › Extra time:1hour › Ready in:2hours15min
Sift flour to make a mound on the working surface. Make a dimple in the centre and add egg yolks and butter into.
Mix it well by hand to make a tough dough. If it's hard, carefully add some water; or some flour if needed. To check the dough cut it and see the structure. It's supposed to be compact.
Then cut in several pieces and roll each on floured surface to make it very thin.
Put it on a clean kitchen towel and let it slightly dry.
Then cut to 4-5 cm wide strips; put one on another and cut strips wide as desired. For using with soups the thiner the better.
Let pasta dry. Then you can store it in an airtight container or boil it immediately in salted rapid boiling water. To check if it's ready, just remove one piece and try it. For removing use a colander and pour some cold water on for a while.