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1
To prepare pasta:
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2
Make a well of the flour and putting the eggs and wine in the center.
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3
Using a fork, beat together the eggs and wine 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
Roll out pasta to thinnest setting on pasta machine.
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15
Cut pasta into 1/4 inch thick noodles by hand or with machine and set aside under a moist towel.
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16
Bring 6 quarts water to boil and add 2 tablespoons salt.
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17
Heat snail recipe (lumache alla marchigiana) to boil and set aside.
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18
Drop pasta into water and cook until just tender.
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19
Drain pasta and put into pan with snails, tossing well to coat.
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20
Serve immediately in a warm serving dish.
