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1
pile the flour onto a table , with the back of your hand make a well
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2
add the two egg yolk .
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3
pierce with a fork to let it run into the well.
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4
mix carefully with a fork inside to outside.
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5
slowly add the salted water ensuring that it does not break the wall of the flour.
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6
Stir into a rough lump of dough.
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7
when you have formed the mass into a rough dough, cut to crumble sized bits.
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8
knead everything back together,
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9
pull this dough apart at least ten times, fold together, turn at 90 degree, The dough should,feel,silken by the time you are done with this.
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10
roll.into a ball and cover with a close fitting bowl for 30 minutes
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11
roll out the dough, turn 90degree roll out again, keep going at a steady pace until the dough is 2-3mm thin.
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12
use a skewer to twist your thin strips of pasta about an inch long around.
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13
Gently push of and pull back into length.
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14
Make sure you do not twist pasta to tight.
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15
or cut short length of pasta off and roll around skewer pinch,together to make macceroni al ferro ,(maccaroni)
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16
add to slightly boiled water and cook until al dente or to your liking.
