Published September 1, 1993.
We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.
Many Americans are not familiar with this pasta from Northern Italy. The shape is extremely easy to prepare and takes little time to execute; its twisted form resembles candy wrappers.
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