I’ve been making pasta for years but only recently learned how to make it much better, thanks to Giorgio Locatelli’s “Made in Italy“.
This spaghetti has 3 1/2 cups of flour, 3 eggs, 2 egg yolks and some salt.
The trick is to knead the dough for 10 minutes after it is all combined, and then rest it for an hour at room temperature under a damp cloth. You end up with a wonderfully supple dough.
The sauce here is uncooked, again Locatelli’s recipe – chopped white anchovies, diced tomato, black olives, capers, basil. Simple and brilliant.