Ingredients:
1 large egg
6 oz. semolina or duram flour called Farina Bianca 00 or Tipo 00
(may substitute 6 oz. unbleached, all-purpose flour, but will be harder to work with)
1/8 teaspoon salt
Preparation:
Place egg, salt and flour in food processor. Pulse, stop to feel if too wet. If too dry, add a little water. If too wet, add a little more flour. Mix until it just balls up (or it may turn into crumbs, which is fine).
Remove dough to floured work surface and mold together into a ball. Knead it a few minutes with a sprinkling more of flour, until it’s not too sticky. Wrap with cling film and let rest 20 minutes at room temperature.
Put the ball into pasta machine on the thickest setting (typically the lowest number on the dial). Roll through, flour, fold in thirds, roll through again. Do this flour-folding, run-through 4 – 5 times on the thickest setting to make the pasta silky, shiny and elastic.
Start feeding the pasta through the machine, switching to the next-highest setting/number each time until the pasta is thin and delicate.
Lay the pasta sheet on re-floured work surface, roll it into a tube which you can slice into long, individual noodles. Or you can run the pasta sheet through one of the pasta slice-settings on your machine!
Shake the cut pasta pieces apart and lay on a floured towel until ready to cook. Boil for 45 seconds to 1 minute in a HUGE pot of salted, rapidly boiling water (never use the “Pasta Boat” for fresh pasta!).
Storing the pasta:
Fresh pasta dough can be stored in the refrigerator for up to five days, or in the freezer for one month. To store, place dough ribbons in an air tight container, between layers of parchment to prevent sticking.
