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1
Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.Process for a few min.The dough will look very granular,like yellow-colored,uncooked cream of wheat.Healthy pinch the dough.It should stock together.If it does not stick,fold in a bit of oil or possibly water.
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2
Form a ball with the dough and knead for a few min on a lightly floured board.It will become smooth and hard(much harder than bread dough).In a few min,the dough should look satiny and smooth.Wrap it in plastic and let rest for about 30 min.
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3
Then roll out the dough through a pasta roller or possibly by hand.Sprinkle additional flour on the dough as needed to prevent sticking.The dough is quite forgiving and can be handled easily.
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4
When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or possibly with the machine.
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5
If you have a pasta drying rack,hang the cut pasta on the rack.If not,wrap the noodles around your hand to create a nest and set it on a lightly floured board.Toss with flour on occasion to allow the pasta to dry proportionately.
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6
Fresh pasta cooks quickly.Add in it to boiling water and test a strand every 15 seconds till done.
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7
Sometimes,I vary this recipe by adding 1 1/2 teaspoon of extra virgin olive oil and up to 1 tbsp.
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8
of a flavoring ingredient,such as chopped fresh herbs or possibly garlic,tomato paste or possibly pureed beets.
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9
Keeping the same proportions of 1 egg to 3/4 c. flour,the recipe can be multiplied as many times as needed.A 1 egg recipe will feed 1 or possibly 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.
