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Pasta Dough

1 cup flour per person eating
1 egg per cup of flour
small amount of water to make everything come together

The best pasta is made from semolina flour, but regular white flour
is ok. Use extra large or jumbo eggs.

The traditional way is place the flour on a board and make a well
in the center. Place the eggs in the center and slightly mix with
a fork. With the fingertips, incorporate the flour into the eggs
(the eggs into the flour) until all is mixed and forms a ball.
However, I'm a slob so I put the flour in a bowl, make a well, add
the eggs and mix well with my hands. If the mixture is dry and
not coming together then add water a tablespoon at a time until
all comes togther. Place the ball of dough on a well floured board
and knead until smooth and a uniform color. With a pasta roller--not
extruder-- you don't really need to be as careful about this step
because you can get the pasta a uniform color with the rollers.

Place a bowl over the pasta ball and let it rest for about 1/2 hour
or however long it takes to clean up the mess and get your pasta
roller set up and ready.

To finish kneading with the roller, set the rollers on the widest
roller setting. Cut off a small piece of the dough--about a 3"x1"
piece, slightly flatten with your hands and then begin pressing it
out with the rollers. After you have rolled out a piece fold it
over and roll it again. When it begins to get a uniform color with
no streaks of yellow or white, then start reducing the setting on
the rollers until the strip of dough is the thickness that you
want. We like the dough about 1/16" or 1/8" thick depending on
whether we are using the wide cutters or the thin cutters.

Continue until you have all the dough is strips about 3-4" wide
and about 12 to 24" long. Use the cutters you desire and lay the
pasta out on flours tea towels (or a clean sheet) to dry. If you
are going to eat all you have made that day, you can just loosly
lay the pasta out. If you want to same some--what I do is hang
the pasta over dowel set between two chair backs. I have an old
fashioned oak (hand made for me) hand pasta rolling pin about 3
feet long that I use to hang the pasta over. When it is dry, you
can cover it and just keep it for a few days, until use, in a cool
dry place.

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