Bigoli Scuri

Directions

1. 1
   Make a mound of the flour in the center of a large wooden cutting board.
2. 2
   Make a well in the middle of the flour and add the eggs and milk mixture.
3. 3
   Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.
4. 4
   As you expand the well, keep pushing the flour up to retain the well shape.
5. 5
   Do not worry that this initial phase looks messy.
6. 6
   The dough will come together when half of the flour is incorporated.
7. 7
   Start kneading the dough with both hands, using the palms of your hands.
8. 8
   Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
9. 9
   Discard these bits.
10. 10
    Lightly flour the board and continue kneading for 3 more minutes.
11. 11
    The dough should be elastic and a little sticky.
12. 12
    Continue to knead for another 3 minutes, remembering to dust your board when necessary.
13. 13
    Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
14. 14
    Note: Do not skip the kneading or resting portion of this recipe.
15. 15
    They are essential for a light pasta.
16. 16
    To make the Bigoli:
17. 17
    Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size.
18. 18
    As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.
19. 19
    Lay out on a cookie sheet dusted with cornmeal, being careful to keep the strands separate.
20. 20
    Finish all 6 pieces the same way.