Sig's twisted Macceroni

Instructions

1. pile the flour onto a table , with the back of your hand make a well
2. add the two egg yolk .
3. pierce with a fork to let it run into the well.
4. mix carefully with a fork inside to outside.
5. slowly add the salted water ensuring that it does not break the wall of the flour.
6. Stir into a rough lump of dough.
7. when you have formed the mass into a rough dough, cut to crumble sized bits.
8. knead everything back together,
9. pull this dough apart at least ten times, fold together, turn at 90 degree, The dough should,feel,silken by the time you are done with this.
10. roll.into a ball and cover with a close fitting bowl for 30 minutes
11. roll out the dough, turn 90degree roll out again, keep going at a steady pace until the dough is 2-3mm thin.
12. use a skewer to twist your thin strips of pasta about an inch long around.
13. Gently push of and pull back into length.
14. Make sure you do not twist pasta to tight.
15. or cut short length of pasta off and roll around skewer pinch,together to make macceroni al ferro ,(maccaroni)
16. add to slightly boiled water and cook until al dente or to your liking.