| 1 | Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.process for a few minutes.the dough will look very granular,like yellow-colored,uncooked cream of wheat.pinch the dough.it should stock together.if it does not stick,mix in a bit of oil or water. |
| 2 | Form a ball with the dough and knead for a few minutes on a lightly floured board.it will become smooth and hard(much harder than bread dough).in a few minutes,the dough should look satiny and smooth.wrap it in plastic and let rest for about 30 minutes. |
| 3 | Then roll out the dough through a pasta roller or by hand.sprinkle additional flour on the dough as needed to prevent sticking.the dough is quite forgiving and can be handled easily. |
| 4 | When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or with the machine. |
| 5 | If you have a pasta drying rack,hang the cut pasta on the rack.if not,wrap the noodles around your hand to form a nest and set it on a lightly floured board.toss with flour on occasion to allow the pasta to dry evenly. |
| 6 | Fresh pasta cooks quickly.add it to boiling water and test a strand every 15 seconds until done. |
| 7 | Sometimes,i vary this recipe by adding 1 ?tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as minced fresh herbs or garlic,tomato paste or pureed beets. |
| 8 | Keeping the same proportions of 1 egg to ?cup flour,the recipe can be multiplied as many times as needed.a 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.an average size food processor will handle a 3 egg recipe easily.if you need to make more,it is a good idea to make several batches. |
