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To make the pasta dough: Put the flour in the bowl of the food processor, and process for a few seconds to aerate.
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With the food processor running, pour in the water through the feed tube.
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Process for about 30 seconds, until a dough forms and gathers on the blade.
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If the dough does not gather on the blade or process easily, it is too wet or dry.
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Feel the dough, then work in more flour or ice water, in small amounts, using the processor or kneading by hand.
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Turn the dough out on a lightly floured surface, and knead by hand for a minute, until its smooth, soft, and stretchy.
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Press it into a disk, wrap well in plastic wrap, and let rest at room temperature for at least 1/2 hour.
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8
(You can refrigerate the dough for up to a day, or freeze for a month or more.
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9
Defrost in the refrigerator and return to room temperature before rolling.)
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To roll out the dough with a pasta machine: Cut the dough in six equal pieces.
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Keeping them lightly floured, roll the pieces at progressively thinner settings, gradually stretching them into strips about 2 feet long and as wide as your machine allows, usually about 5 inches.
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For easier handling, cut each strip in half crosswise, so you have twelve strips about a foot long.
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Lay them flat on a lightly floured surface, and keep covered with towels.
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14
To make malefante: One at a time, slice the strips lengthwise into long ribbons, about 1 inch wide or a bit more, using a rotary pasta cutter or a sharp knife and a ruler to guide the blade.
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You should get four such ribbons from each of the machine-rolled strips.
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Next cut the ribbons crosswise into 2 1/2-inch-long segments, the malefante.
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Sprinkle and toss the cut pieces liberally with flour, and lay them out flat, not touching, in one layer on floured baking sheets.
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Leave the malefante uncovered, to air-dry at room temperature, until you cook them.
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To make taccozze: One at a time, slice the strips lengthwise into long ribbons, about 1 1/2 inches wide, using a rotary pasta cutter or a sharp knife and a ruler to guide the blade.
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Next, cut across the ribbons with parallel diagonal slices, spaced 1 1/2 inches apart, forming diamond-shaped taccozze.
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Sprinkle and toss the cut pieces liberally with flour, and lay them out flat, not touching, in one layer on floured baking sheets.
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Leave the taccozze uncovered, to air-dry at room temperature, until you cook them.
