Mustard Pasta

Maybe my flour was especially dry today. I used the optional teaspoon of olive oil and still needed to add a second egg to make a dough that could be kneaded. In the end it was a very nice pasta.

The recommended go-with sauce was Scarborough Tomato Sauce, which was good, but overwhelmed the subtler flavor of the pasta. This would be good plain (as a side dish for ham, as suggested) or perhaps with a simple aglio e olio sauce.