- 14 oz - preference for = "durum" type. You can buy in the supermarket or specialty store. Flour
- 1 Egg
- 3/4 Cup Water
- 1 Flat teaspoon Salt
- For flouring the surface Flour
- Place the flour, salt and egg in a food processor.
- Begin to operate in pulses (ie - turn on and turn off and turn on etc)
- Then run on a low speed, whilst pouring water - start with 3/4 cup.
- When the dough becomes "crumby" examine it. If it is supple and mixes well with the dough - stop. If not and is too dry, add a little more water and continue.
- Transfer the crumbs into a bowl and unite the dough by hand.
- Wrap the dough in plastic wrap and flatten it a little and then refrigerate for at least an hour.
- After an hour, remove from the refrigerator and divide the dough into 3 pieces.
- Take one piece and give it a soft squeeze.
- Sprinkle flour on the dough and the machine - and the work surface.
- Adjust the thickness of the rolling machine to the thickest.
- Place the tip of dough at the beginning of the machine and begin to roll. You may have to "direct" the dough at times to make sure it comes out in the desired direction - do not pull the dough in any way!
- Once all the dough has gone through completely - Fold it in half and put it through the machine again at the same thickness.
- After going through again - adjust the machine thickness to thinner - but not significantly. The goal is to reach the thickness of the thinnest - but do it gradually.
- Transfer the dough slowly in the machine. Again - do not pull the dough, lay your hand out and let the pasta come out the machine naturally and then land on your hand - slowly but surely directing it properly.
- Adjust the thickness thinner (here we can already see the desired thickness).
- When the pasta is long enough for your liking, take a good knife and cut the dough into desired length (usually 20-25 cm). You can now use the strips for making lasagna.
Anyone who wants to make spaghetti or fettuccine, please continue to follow:
- Boil water with salt (a teaspoon of salt per liter of water). Next to that - prepare the pot of cold water with ice cubes.
- Sprinkle flour on the cutting edge and transfer the pasta dough strips through to get nicely sliced.
- Take the sliced pasta strips and place in boiling water for exactly 4 minutes, then transfer it directly to the ice cold water for 1 minute - then transfer to a colander and then to an empty bowl.
- Continue to do this fr each piece of pasta. Try not to create piles of pasta that's not ready - it will stick to each other and become sour. You can make a large amount and "hang" them separately.
- Toss the pasta with the desired sauce and serve.
- Trust me, well worth the effort! Bon Apetit!