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Pasta:

Pour the flour onto the kitchen counter and make a well in the center.

Crack the eggs into the well and gently whisk them together with a fork. With one hand, push some of the flour into the eggs while whisking the egg and flour mixture with the other hand.

When you can no longer whisk any more flour into the eggs with the fork, use your hands to bring the dough together.

Once the dough is formed, knead it thoroughly with your hands. Use the heel of your hand to fold the dough over itself until it has a smooth surface when stretched. This may take some time, but it’s worth the effort.

Let the dough rest for 30 minutes at room temperature, wrapped in a bag or plastic wrap.

After the dough has rested, roll it out on a well-floured surface. Use plenty of flour - more than you think you need.

Roll the dough as thinly as possible with a rolling pin.

When the dough cannot get any thinner, try rolling it up on your flour-dusted rolling pin. Roll the rolling pin a few times over the counter while applying gentle pressure.

Unroll the dough from the rolling pin. Give it another roll with the rolling pin if you want it thinner.

Cut the dough into pasta strips of the desired size.

Optionally, hang the pasta to dry on a pasta drying rack (or you can use a cleaned broom handle placed over two chairs).

Bring a pot of salted water to a boil. When the water boils, add the pasta.

Cook the pasta for 4 minutes and drain it.

Rinse the parsley thoroughly and let it drain.

Chop the parsley finely.

Peel the garlic cloves and chop them very finely.

Wash and zest the lemon.

Combine parsley, lemon zest, and finely chopped garlic in a bowl.

Mix freshly grated Parmesan cheese into the gremolata.

Bring a pot of water to a boil and add 1 tablespoon of salt and 1 tablespoon of vinegar.

Crack the eggs into separate ramekins/small bowls.

Create a whirlpool in the water with a spoon and gently slide the eggs into the water one at a time.

Poach the eggs for 1 minute.

Then transfer them to a bowl of cold water (preferably ice water) to stop the cooking immediately.

 

Toss the freshly cooked pasta with the gremolata and plate the portions.

Top each portion with two quail eggs and sprinkle plenty of freshly ground pepper over each.

Serve immediately!