Ingredients
1 C unbleached flour, or whole wheat pastry flour
1 lge egg, at room temperature
1/2 tsp. salt
1 1/2 T water (approximately)
Place flour in food processor, Add egg and salt. Turn on processor and slowly add just enough water until the dough turns into a ball and no longer sticks to the sides of the bowl (takes about 40 seconds). The exact amount of water will vary according to the flour used.
Wrap dough in plastic wrap, let it rest at room temperature for 20-30 minutes. (This develops the gluten and will make the dough more manageable.)
I have a pasta machine which makes kneading, rolling and cutting the dough a cinch. You can roll and cut the dough by hand -- but it is not easy to do.
Spread cut pasta out on floured towels to dry for about 10 minutes. Cook in boiling water for about 3 minutes. Yield: Approximately 3 portions
Recipe can easily be doubled.
1 c. white flour is 9 Units
1 c. whole wheat flour is 8 Units
1 large egg is 2 Units
NOTE: Leftover uncooked whole wheat pasta will need to be frozen. White pasta can just be dried for a few hours and stored in an airtight container.
