Description:

Made From Food Processor

Source:

Diane

Serves/Makes:6

Ingredients

• 1-3/4 cups (425 ml) unbleached all-purpose flour
• 3 large eggs
• 1 tsp (5 ml). salt

Preparation

• Metal Blade in Food Processor:
• Put 1-1/4 cups (300 ml) flour, eggs, and salt in the work bowl.
• Mix until dough forms a ball.
• Dough should not be wet.
• Add remaining flour if necessary using one tbsp at a time, and mix the dough for forty seconds, or until it dough is smooth.
• Wrap in plastic and let rest for thirty minutes.
• Cut dough into eight pieces on a well-floured surface.
• Keep the unworked pieces still wrapped in plastic.
• With a pasta machine or by hand, roll dough out and stretch each piece into a rectangle 1/16-inch thick, adding flour sparingly when necessary.
• With Pasta Machine:
• Set the rollers to the widest setting.
• Lightly flour one piece of dough and put through rollers one time.
• Flour it lightly, fold dough into thirds, and put through the rollers a second time.
• Repeat the folding and rolling, lightly flouring the dough only when necessary, six or more times, or until the dough is very soft and smooth.
• Pull dough gently to stretch it as it comes out of the pasta machine.
• Reset the rollers for the next thinner setting.
• Lightly flour dough again but do not fold it.
• Put dough through the pasta machine again, repeating the process on each remaining setting until the dough is as thin as desired.
• Brush off any excess flour.
• Repeat the entire process with remaining pieces of dough.
• Let dough rest on towels until taut but not dry.
• Cut pasta on the noodle or vermicelli setting.
• Separate strands and let pasta dry completely, stretched out on towels or over a rack.
• Rolling by Hand:
• Roll each piece into a rectangle as thin as desired, using flour when only necessary.
• Brush off excess flour with a soft pastry brush.
• Starting with a short end, roll up each piece of dough jelly-roll fashion and with a sharp knife cut it into 1/4-inch widths for noodles or 1/16-inch widths for vermicelli.
• Separate strands and let pasta dry completely, stretched out on towels or over a rack.
• In large kettle, bring six quarts of water to a boil with 2 tbsp (30 ml) of salt.
• Drop pasta in, and cook it for thirty seconds after the water returns to a boil, or until al dente (firm to bite).
• The pasta cooks very quickly if it is rolled thin and cooked fresh.
• Drain and serve it immediately.

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