 | pour the water on the flour: remember that the doses can change depending on the kind of flour. You shall obtain a very thick dough, but homogeneous |
| knead the dough for long time until perfectly homogeneous |  |
 | flour the counter and roll the dough |
| not too thin, around 1/5 in (3mm) |  |
 | with a knife trim the dough sides |
| and cut to small cubes, that will become macaroni |  |
 | with the tool or a wooden spoon grip or knitting needle prepare the macaroni |
| flour well the tools for avoiding they to stick |  |
 | then roll a cube of pasta on the tool and roll on the other tool for stripping |
| the pressure you give while rolling is essential: it must be enough for closing and thinning the macaroni, but not too much for avoiding them to break | |
 | After a pair of essays you will see nice round macaroni, ready to slip out from the tool. |
| Let the macaroni rest on a floured towel for at least 1 hour |  |
