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2 1/3 c All purpose flour
(for better pasta, use
1 1/3 c AP flour and
1 c semolina flour)
2 lg Eggs
1 tb olive oil
1/2 ts Salt
1/3 c Water
Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
in the center Mix eggs, olive oil and water and pour into well. Stir flour
into egg mixture until dough forms into a ball. Turn out onto floured
surface and kneed for about 10 minutes, adding extra flour if too moist.
Kneed until dough is smooth and elastic. Cover with towel and rest for 30
minutes. Cut into 4 portions, keep pieces covered until used.
Get out your machine and set dial on widest setting (1 on the Atlas).
Flatten dough ball and run through rollers several times until smooth (you
may add a bit of flour here too). Move rollers to next setting and roll
again once. Continue to roll until pasta is the proper thickness (5 or 6 on
the Atlas). You may cut sheet in half if it's too long. Continue with
other pieces and then put the finished sheet aside to dry for about 3
minutes. Attach desired pasta cutters and run the sheets through.
You can use right away or spread out the pasta to dry overnight and then
freeze extra.
To cook, drop into large pot of boiling water with a bit of salt and oil.
Cook until al dente, which should only take about 2 minutes for fresh.
A tip - be sure the dough is fairly dry, otherwise it won't cut into
separate strands.
Another tip - You can substitute heavy cream for the 1/3 c water for a
richer pasta. Great for fettuchini alfredo.
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