Pasta Kerchief With Poached Egg, French Ham And Brown Butter

1. 1

   Place flour in a food processor, turn it on and add 2 egg yolks and 1 egg one at a time through feed tube.

2. 2

   Mixture should have consistency of moist cornmeal.

3. 3

   Transfer to a large mixing bowl.

4. 4

   Have 1/2 cup cold water ready.

5. 5

   Add salt and olive oil; mix with your hands, squeezing dough through your fingers.

6. 6

   Add cold water a little at a time, until a smooth dough forms; it should be between soft and stiff.

7. 7

   Knead 10 minutes, then let rest, dusted with flour and covered with an overturned bowl, for 2 hours.

8. 8

   Using a pasta machine, roll dough, first on largest setting, folding it in half after each run through.

9. 9

   Run it through at least twice on each setting, working your way down to thinnest setting, so that the sheets are 5 to 6 inches wide.

10. 10

    It should get soft and silky without shredding on edges.

11. 11

    Cut sheets about 10 inches long.

12. 12

    Reroll any scraps.

13. 13

    (This will make about 8 sheets, but you will only need 4; reserve extra for another use.)

14. 14

    Layer sheets between pieces of wax paper or parchment.

15. 15

    Cover with plastic wrap, and keep in refrigerator until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.