Recipe - Basic Egg-Pasta Recipe

Three fourths cup Unbleached allpurpose
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 yellowcolored,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
rolledout 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 One half 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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini