"Tom Del Rosso" > ha scritto nel messaggio

> In the 80's a UHF station in New York carried some RAI shows, including>
> Bugialli's cooking show in Italian. Once he did hand-pulled pasta
> starting> with eggs beaten in a flour well. The only references I find
> for this> technique are Chinese style, but they use water instead of eggs.
>
> What is there to know about this method when using eggs?

While it is something I have no knowledge of, I do know the difference
between egg and hot water pastas, and if anything, the egg is more elastic
than the water. If you can do the one, you can probably do the other, but I
know no one who can.