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1
Put the flour in the bowl of the food processor and process for a few seconds to aerate.
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2
Mix the egg, egg yolks, and olive oil in a measuring cup or other spouted container.
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3
With the machine running, pour the liquids quickly through the feed tube on top of the flour.
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4
After 20 seconds, most of the dough should clump up on the blade.
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5
Process for another 15 seconds or sono more than 40 seconds total.
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6
(If the dough does not gather on the blade and process easily, it is too wet or too dry.
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7
Feel the dough, then work in either more flour or some ice water, in small amounts, using the machine or kneading by hand.)
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8
Turn the dough out on a lightly floured surface and knead it by hand for a minute, until its smooth, soft, and stretchy.
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9
Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
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10
To roll out the dough in a pasta machine, cut the pound of dough into four equal pieces.
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11
Work with one at a time, keeping the others covered.
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12
Run the first piece of dough through the rollers at the widest setting several times, to develop strength and smoothness.
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13
Repeat with all the pieces.
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14
Reset the machine to a narrower setting, and run the first piece through, extending it into a rectangular strip.
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15
Let the rollers move the dough, and catch it in your hand as it comes out.
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16
Roll it again, to stretch and widen it.
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17
Lightly flour and cover the strip, then stretch the other pieces.
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18
Roll and stretch all the pieces at progressively narrower settings, until they spread as wide as the rollers (usually about 5 inches) and stretch to 20 inches or longer.
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19
Cut the four long pasta strips in half crosswise, giving you eight sheets, each about a foot long and 5 inches wide.
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20
Lay these flat on the trays in layers, lightly floured, separated, and covered by towels.
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21
Lay out a rolled sheet on the floured board; dust the top with flour.
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22
Starting at one of the short ends, fold the sheet over on itself in thirds or quarters, creating a small rectangle with three or four layers of pasta.
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23
With a sharp knife, cut cleanly through the folded dough crosswise, in 2-inch-wide strips.
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24
Separate and unfold the strips, shaking them into long noodles.
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25
Sprinkle them liberally with flour so they dont stick together.
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26
Fold, cut, and unfurl all the rolled pasta sheets this way, and spread them out on a floured tray.
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27
Leave them uncovered, to air-dry at room temperature, until ready to cook.
