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1
To mix the dough in the food processor, put the flour (all-purpose and whole-wheat, if using) and salt in the work bowl and process briefly to blend.
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2
Drop the butter into the 1/2 cup warm milk; stir to melt the butter, then mix the beaten eggs into the milk.
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3
Start the food processor running, then pour in the liquids through the feed tube.
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4
Process for 30 to 40 seconds, until a dough forms and gathers on the blade, leaving the sides and bottom of the bowl clean.
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5
The dough should be soft but not sticky.
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6
If it is dry and crumbly, add a bit more milk, and process.
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7
Turn the dough out of the bowl, and knead into a smooth ball.
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8
Wrap the dough in plastic, and let it rest at room temperature for 1/2 hour before extruding the dough.
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9
If you have a torchio, fit it with the large-hole bigoli die.
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10
With a pasta-extruding machine or attachmentor a meat grinderuse a disk with 1/4-inch holes, or as close to that size as you have.
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11
If using a meat grinder or attachment, be sure to remove the rotary cutting blade before extruding the dough.
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12
Put the dough through your extrusion device, and cut the strands of pasta into 8-inch lengths as they emerge.
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13
Immediately dust them with flour and lay them flat, not touching, on a floured tray or baking sheet.
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14
Keep covered with a floured towel until you cook them.
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15
(You can freeze the strands on the sheet pan, then wrap them together in plastic wrap, in portions for cooking.
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16
Keep in a plastic container to protect from breakage.
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17
Cook without thawing.)
