Delicate homemade pasta
Yield: 8 servings
- 1 c Flour whole wheat pastry 2 Eggs large
- 1 c Flour unbleached 2 ts Olive oil
- 1 ts Salt 2 tb Water
more as necessary Sift together the flours and salt and pour out on a clean dry board. Shape into a mound then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork mix the flour together with the egg mixture keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated and some flakes of the mixture won't be absorbed but don't be concerned with this small amount---you'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mixture sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough and mix the dough vigorously with your hands. When the dough is smooth and elastic knead it for 5 minutes. Shape the dough into a ball wrap it in a damp towel and let rest for 30 minutes to an hour. Divide the dough into eight. Roll out as thin as possible---start at the thickest setting your machine allows and run each piece through many times each time setting the machine one notch thinner. The dough will shrink back a little so roll it thinner than you want it. Run through the cutters or cut with a knife into the desired shapes and place on waxed paper until ready to cook. If storing allow to dry and wrap in plastic. Keep in a cool dry place.