Combine the flour and egg in the mixing bowl of a food processor fitted
with a steel blade.Process for a few minutes.The dough will look very
granular,like yellow-colored,uncooked cream of wheat.Pinch the dough.It
should stock together.If it does not stick,mix in a bit of oil or water.
Form a ball with the dough and knead for a few minutes on a lightly floured
board.It will become smooth and hard(much harder than bread dough).In a few
minutes,the dough should look satiny and smooth.Wrap it in plastic and let
rest for about 30 minutes. Then roll out the dough through a pasta roller
or by hand.Sprinkle additional flour on the dough as needed to prevent
sticking.The dough is quite forgiving and can be handled easily. When the
rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or
with the machine. If you have a pasta drying rack,hang the cut pasta on the
rack.If not,wrap the noodles around your hand to form a nest and set it on
a lightly floured board.Toss with flour on occasion to allow the pasta to
dry evenly. Fresh pasta cooks quickly.Add it to boiling water and test a
strand every 15 seconds until done. Sometimes,I vary this recipe by adding
1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as
minced fresh herbs or garlic,tomato paste or pureed beets. Keeping the same
proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many
times as needed.A 1 egg recipe will feed 1 or 2 people for a main course;a
2 egg recipe feeds 2 to 3.An average size food processor will handle a 3
egg recipe easily.If you need to make more,it is a good idea to make
several batches.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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