1 1/2 c. unsifted all-purpose flour
1 egg
3 egg whites
1 tbsp. olive oil
1 tsp. salt
A few drops of water

Pour the flour into a large mixing bowl. Make a well in the center of the flour and in it put the egg, egg whites, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press them into the ball.

Knead the dough on a floured board, working in a little extra flour if the dough seems sticky. After about 10 minutes, the dough should be smooth, shiny and elastic. Wrap it in wax paper and let the dough rest for at least 10 minutes before rolling it.

TOMATO SAUCE (To make about 1 1/2 cups) :
2 tbsp. olive oil
1/2 c. finely chopped onions
2 c. Italian plum or whole-pack tomatoes, coarsely chopped but not drained
3 tbsp. tomato paste
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. salt
Black pepper

Using a 2 to 3 quart enameled or stainless steel saucepan, heat the olive oil until a light haze forms over it. Add the onions and cook them over moderate heat for 7 to 8 minutes, or until they are soft but not browned. Add the tomatoes, tomato paste, basil, sugar, salt and pepper. Reduce the heat to very low and simmer, with pan partially covered, for about 40 minutes. Stir occasionally. Taste for seasoning and serve hot.