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.
