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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