Reginette della Mamma

Time 1 hour 30 minutes
Yields Serves 8
Reginette della Mamma

Combine the flour, eggs and salt in a large bowl. Mix by hand or with an electric mixer (with the dough hook) until the dough is smooth. It should be moist; if it seems too dry, add another egg. If too wet, add flour. Form it into a ball. Let rest 15 minutes.


Cut the dough into 8 pieces and flatten each slightly. Put each piece through the pasta machine twice on the widest setting, then once each on each progressively thinner setting, to make the sheets as thin as possible without tearing. Lay each sheet out on a floured baking sheet and cover with a kitchen towel. Continue to roll out the remaining dough.


Attach the reginette attachment to the pasta maker and cut the pasta into half-inch-wide strips 8 inches long. (Or cut the pasta by hand using a fluted pastry cutter.) Separate the strands with your fingers and sprinkle with flour and spread the pasta out straight on a baking sheet; cover with a towel until ready to cook.


Cook in rapidly boiling salted water for 3 to 4 minutes until al dente and serve.

From Loredana Cecchinato at La Buca.

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