INGREDIENTS

INSTRUCTIONS

To prepare the pasta, measure the flour and salt directly onto a large
pastry board or kitchen work surface. Make a well in the center of the
flour. In a small bowl, lightly beat the eggs with the oil. Pour the
wet ingredients into the well. Using a fork, beat the egg mixture to
combine the ingredients and then gradually draw in the flour from the
inside of the well. Always gently beat with the fork in the same
direction to prevent air pockets from forming holes in the dough
later. Do not let the egg mixture run out of the well. Protect the
outside wall with the hand not holding the fork until the wet mixture
is well enough integrated with the flour not to stream out. When the
mixture is too stiff to use the fork any longer, scrape the dough  from
the fork into the well and continue forming the dough with your  hands.
When you have formed a very soft ball of dough, use a pastry  scraper
to sweep up the flour left on the board. Sift it, discarding  all the
dried-out dough bits. The object is to form a uniform,  smooth, soft
ball of dough. Add only enough of the sifted flour to  form a firm yet
very pliable dough; the dough should not be hard. The  perfect
consistency is soft but not sticky, and responsive to being  worked
with. The amount of flour will depend on how much the eggs  absorb and
on the humidity in the room, so more or less flour may be  required.
Flatten the ball of dough on the board and, using the heels  of your
hands, knead it from the middle of the disk outward, folding  it in
half after you work it each time. Do this for about 10 minutes,  or
until a smooth, elastic dough is formed. Be sure to knead the  dough on
both sides, working it through and through while keeping it  basically
round. Well-kneaded dough makes rolling and cutting easy,  and produces
a noodle that is tender but firm. Work quickly and do  not let the
dough rest unnecessarily. Cover the dough ball with an  inverted bowl
or slightly damp kitchen towel to prevent a crust from  forming on its
surface. Set up your pasta machine so that everything  on your work
surface is within easy reach. Divide the dough into 6  equal portions.
With your hands or a standard rolling pin, flatten  the piece you are
working with; keep the others covered. Dust it  lightly with flour. Set
the machine at the widest possible setting  for rolling. Feed the dough
through the roller without pulling it or  stretching it. Drape it over
your hand with your thumb up in the air  to avoid sticking your fingers
through it. Fold it in thirds as you  would a letter, overlapping the
top third, and then the bottom third,  over the middle third. (This
will keep the piece of dough in a  uniform rectangular shape, which is
important as you roll it out  thinner and longer.) Press the dough flat
with your hands and  fingertips to get all the air out and lightly
flour one side only  (the other side remains unfloured so that it will
adhere to itself  when you fold it in thirds again). Set the rollers
one notch past the  previous one. Pass the dough through again,
collecting it at the  other end. Repeat the process of folding the
strip of dough in thirds  and pressing out the air, flouring it lightly
on one side, then  putting it through the second notch, for a total of
3 times (more, up  to 8 times, if you did not knead the dough for at
least 10 minutes).  Then feed the flattened piece of dough, narrow end
first, through the  machine's rollers at each remaining setting. Dust
the sheet of dough  with flour on both sides as necessary to prevent
sticking. For  farfalle, the dough must be as thin as possible, so it
must pass  through the last setting on the machine. When the whole
length of the  sheet has passed through the rollers for the last time,
collect it  carefully with your hands and pull it to its full length,
freeing it  of folds. Set the strip aside and cover with clean kitchen
towels.  Roll out each portion completely in this same manner, covering
them  well until all the dough is passed through the machine. To form
the  farfalle, using a fluted pastry wheel, cut each sheet of pasta in
half lengthwise. Then cut every 2 inches across the width of each
strip to form rectangles about 2 inches long and 1 inch wide. Using
your thumb and forefinger, press two opposite long sides together,
pinching firmly in the middle so that a bow is formed. Line several
baking sheets with clean kitchen towels. Place the farfalle on the
towels and allow them to dry for 10 minutes. At this point, they can
be covered with dry kitchen towels and set aside for up to several
hours before cooking, if desired. (Yields 1 pound) To cook the pasta,
bring the water to a rolling boil in a large pot. Pick up each of the
towels holding the farfalle by two opposite corners, so the contents
can be easily and quickly dumped into the boiling water. Dump
continued in part 2

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