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 inside the broken eggs
mix the dough until homogeneous , without lumps
roll into a wet towel and let it rest for a while
flour the rolling pin and the counter for avoiding it to stick
with the rolling pin or the pasta machine roll the dough not too thin about 1/12 in (2 mm)
now cut to long strips and then cut the strips to small quadrates 1+1/5X1+1/5 in (cm 3X3)
Spread on the smooth side of the quadrate edge a little of the beaten 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
let them dry a little (at least 1 hour) before cooking, or they will squash
