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1
Add the dry ingredients together in a food processor and pulse twice to mix.
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2
Set the food processor to make bread.
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3
Add the eggs and olive oil to Step 1 and mix until evenly blended.
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4
It's okay if it's still a bit floury.
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5
Add everything into a plastic bag.
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6
It will look a bit like udon noodles but, place a towel over the bag and step on the dough.
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7
Once it has spread out a bit, fold the dough into thirds, and step on it again.
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8
Repeat about 5 to 6 times and it will be mixed well.
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9
Now let the dough rest for 1 hour.
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10
If it's summer, I think it's better to put it in the fridge.
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11
Use the pasta machine to roll out the dough.
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12
First, divide the dough into thirds.
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13
Roll out the dough at the thickest setting.
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14
By the way, 7 mm is the thickest setting with my pasta machine.
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15
Take what you just made and fold it into thirds and roll it out to 7 mm.
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16
By doing this, the dough will be smoother.
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17
After Step 8, roll it out to 6 mm and then 5 mm.
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18
This time I'm making pasta that's 1.5 mm so I rolled it 5 mm thick.
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19
(You can also make it as thin as 4 mm if you would like.)
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20
If you're going to make 6 mm fettuccine, flatten it to 2-3 mm.
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21
Next, cut the pasta.
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22
This will take a bit of time and I recommend letting the dough dry a bit since it's easier to cut that way.
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23
Cover both sides with corn starch or katakuriko.
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24
Once it's done cutting, dust with corn starch or katakuriko.
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25
Let it dry out a bit more.
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26
Bring some water to a boil with a generous amount of salt, and boil the noodles.
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27
Once they float to the top, they're ready.
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28
Top with some sauce and dig in.
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29
This time I used the pasta for pasta con le melanzane - eggplant and tomato pasta.
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30
Here I used it in a green pea and homemade bacon pasta, which is so spring-like!
