For every two servings of pasta noodles, it takes about ¾ cup of flour, a pinch of salt, one egg and a ‘splash’ of olive oil (about 1/8 of a teaspoon). For whole wheat, just replace the all purpose unbleached flour with some. The pictures here were for about 1/3 whole wheat and 2/3 all purpose, so, start with a wee bit less than ¼ cup whole wheat and a wee bit less than ½ cup all purpose.
Place the flour and the salt in the food processor.
Pulse it about a dozen times to blend.
Crack the egg into a pouring dish and add the olive oil to the egg.
With the food processor running, add the egg/oil.
When it balls up, stop the processor. If it ain’t balling up, add water by the ¼ teaspoons. (It ain’t balling up because it is too dry.)
Dust the ball with flour. Dust your hands with flour. Dust the work surface with four.
Place the ball on the work surface and knead it for two minutes.
Wrap in plastic wrap let it rest in the refrigerator for 10 minutes.
Dust the rolling pin and the work surface.
Start rolling and rolling, occasionally flipping the rolled out dough.
Dust the work surface and the rolled out dough as needed.
Keep rolling until it is translucent rectangle. Then it is thin enough. Should be able to see the pattern of the work surface through the pasta.
Cut noodles to desired width.
Can let the noodles rest on a cookie sheet covered with a very slightly damp towel.
To cook, bring water to a boil. Add salt to the water after the water is boiling. Add the noodles, return to boil and cook 3+ minutes. (3 minutes when using only all purpose flour, start adding time when whole wheat is used. For the 1/3 whole wheat, it took about 4 minutes total.)
Serve with a good homemade sauce of your choice.