Recipe: Tilde's Fresh Fusilli
Flour - 500 grams (100 grams per person, 80 percent soft flour and 20 percent hard flour)
Eggs - 3 (possible more or fewer, depending on "feel")
Weigh and mix the flour. Pour it in a tall pile on a pastry board, and form a crater in the center with hands. Crack the eggs into the crater and beat well. Fold the flour into the eggs and when they are absorbed add water. Knead the dough with hands, adding water, until it has reached a desired consistency.
Flattening the hands, roll the dough into a long thin line, about a quarter of an inch thick. Cut it into 3/4-inch lengths. Take each length individually and lay on pastry board. Insert a round metal rod--a kebab spear will do, so long as it is round--into a section of dough running lengthwise, so that the dough hugs the mid-section of the rod. Using the palm of both hands, roll the rod back and forth, spreading the dough out towards the ends until it reaches a length of several inches. Remove fusilli and lay on cookie tray covered with dishtowels. Repeat until there is no more dough.
Boil in salted water. Add sauce. Eat.