Preparation:

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. 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. 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. When the rolled-out pasta sheet feels dry, not sticky, cut into noodles by hand or with the machine.

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. Fresh pasta cooks quickly. Add it to boiling water and test a strand every 15 seconds until done.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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