Nonna's Pasta
See the end of the recipe for an egg-free version.
Will serve 4-6 people as an appetizer. On a flat surface measure out:
½ lb. flour
Make a depression in the top (think volcano crater) and add:
1 egg
pinch salt
1 T olive oil
stirring with your finger mix ingredients. If you collapse your volcano walls you will make a mess. Slowly add
water as needed
in small amounts so dough becomes stiff and elastic. End by kneading and turning dough in on itself so you stretch it out. Wrap in plastic and refrigerate at least an hour.
Pass through pasta machine to further knead.
3 times at setting 1
2 times at setting 4
2 times at setting 5
2 times at setting 6
If you want super thin pasta continue to
1 time at setting 7
1 time at setting 8
This means you are probably making torta. For Torta filling see Nonna's torta recipe. For taglitelle you will probably stop at setting 6 and then switch to the fettuccini/tagliatelle roller, run through once. Let air dry before cooking.
When boiling remember that this pasta will probably take 3 minutes to cook at the absolute maximum.
For Egg-Free Pasta use:
* 2 cups semolina flour
* 1/2 teaspoon salt
* 1/2 cup warm water