|Flour||3 Cup (48 tbs)|
|Egg||3 , beaten|
|Egg yolk||1 , beaten|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sweet hungarian paprika||2 Teaspoon|
In a bowl, sift the flour and salt, blend in the eggs and the egg yolk, working it until a stiff dough is formed.
Flour a pastry board and knead the dough for 5 minutes.
Cover with a bowl and let it rest for 15 minutes.
On the wide opening of a grater, grate the dough, then spread it out on a cloth or baking sheet and let it dry for 24 hours, stirring or turning occasionally.
In a frypan, melt the butter, stir in the paprika and over medium heat cook the pasta, stirring and turning until it has an evenly-hued golden color.
Cool well and store in airtight jars, or freeze until ready to use.
If you freeze (as with all frozen pastas) do not defrost before cooking in boiling salted water, but drop the pasta into the water while still frozen.