Ingredients

Doses for a good dough are:
one hen egg for each 4 oz. of flour, or 7 hen eggs each 2 pounds and 4 oz. of flour adding some extra-virgin olive oil and a little water.
Pass flour into a sieve to eliminate lumps or impurities. Knead it with eggs, that must be new-laid and must be taken from the refrigerator at least one hour before, because cold can damage dough's compactness and resilience.