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