Sombrero pasta

Preparation steps

• Place the flour in the pile on a work board, add the egg, oil, salt one by one in the middle and slowly begin to unite the flour with the eggs with a fork. When you have combined the flour with the eggs with a fork, start kneading with your hands.
• If the dough is too hard add a few tablespoons of cold water. Knead until the dough becomes smooth and elastic. Put the dough on a plate and cover it with a bowl and leave it to rest for half an hour.
• After half an hour, start rolling out the dough from the middle outwards until you get a thin dough but a little thicker than for tagliatelle. Sprinkle with flour often.
• Use a 7 cm wide kitchen ring or water cup to remove the dough circles. Place the resulting circles under a damp cloth to prevent them from drying out.
• Take out three circles under the cloth, then cut them in half and make sombreros by transferring the corners of the dough to each other and carefully gluing them together.
• ....
• Put the obtained dough in the shape of a funnel on the bottle ....
• .... bend the ends down to make the rim of the hats.
• Arrange the hats on a kitchen cloth sprinkled with flour.
• Dry for about an hour.
• Cook the pasta in a large pot full of water to which you have added a couple of tablespoons of oil and two teaspoons of salt.
• Drain carefully.