Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Unbleached all-purpose
-Flour
1 Egg

Combine the flour and egg in the mixing bowl of a food processor
fitted with a steel blade.Process for a few minutes.The dough will
look very granular,like yellow-colored,uncooked cream of wheat.Pinch
the dough.It should stock together.If it does not stick,mix in a bit
of oil or water. Form a ball with the dough and knead for a few
minutes on a lightly floured board.It will become smooth and
hard(much harder than bread dough).In a few minutes,the dough should
look satiny and smooth.Wrap it in plastic and let rest for about 30
minutes. Then roll out the dough through a pasta roller or by
hand.Sprinkle additional flour on the dough as needed to prevent
sticking.The dough is quite forgiving and can be handled easily. When
the rolled-out pasta sheet feels dry,not sticky,cut into noodles by
hand or with the machine. If you have a pasta drying rack,hang the
cut pasta on the rack.If not,wrap the noodles around your hand to
form a nest and set it on a lightly floured board.Toss with flour on
occasion to allow the pasta to dry evenly. Fresh pasta cooks
quickly.Add it to boiling water and test a strand every 15 seconds
until done. Sometimes,I vary this recipe by adding 1 1/2 tsp. of
olive oil and up to 1 tbsp. of a flavoring ingredient,such as minced
fresh herbs or garlic,tomato paste or pureed beets. Keeping the same
proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as
many times as needed.A 1 egg recipe will feed 1 or 2 people for a
main course;a 2 egg recipe feeds 2 to 3.An average size food
processor will handle a 3 egg recipe easily.If you need to make
more,it is a good idea to make several batches.

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