| in a bowl (or directly on the counter) prepare the "fontana" sewing the flour for controlling it is free from bugs and for softening. Keep a little apart for flouring |  |  |
 | make a hole in the center and spread into the broken eggs |
| mix the dough until a homogeneous compound, without lumps |  |  |
 | roll into a wet towel and let it in stand by for a little |
 | flour the rolling pin and the counter for avoiding to stick |
| with the rolling pin or the pasta machine roll the dough not too thin about 0,07 in (2 mm) |  |  |
 | now cut to long strips and then cut the strips to small quadrates 1,2X1,2 in (cm 3X3) |  |
| Spread on the smooth side of the quadrate top a little of the beated egg and roll, on the bias, around a wooden spoon grip, making a small cylinder |  |  |
 |  |  |
 Lay on the "pettine" (comb) the traditional tool easily available (...in Italy, you ca use some similar tool for stripping), then roll gently on: in this manner you will have a stripped part that will retain better the sauce 
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let them dry a little (at least 1 hour) before cooking, or they will squash |  |
