[cooked-sharing]
Tips Section
You can use half double zero flour and half semolina flour (durum wheat flour). Double zero flour can be found in most gourmet grocery stores. You can also make the dough with a stand mixer using the dough hook. Dust the bottom of each sheet pan with the corn meal to avoid sticking. I make the pasta the day before and freeze it. Other tips: Clean the rollers of the machine by feeding a little dough between them; Cook the pasta in a large amount of hot water.
Ingredients
Directions
Pour the flour into a bowl and make a well in the middle.
Put the eggs and water in the well.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water. If it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Continue kneading the dough by hand until completely smooth.
Slice the dough into half-inch thick pieces.
Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open.
Feed a piece of dough through the rollers while turning the crank clockwise.
Lightly dust both sides of the pasta sheet with flour and fold it in half.
Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).
Cut the pasta sheet crosswise, into pieces about 9 inches long and dust them with flour. Repeat the process until all pieces are passed through the machine.
Pass the dough through the pasta cutter (e.g. linguine or fettuccine), grabbing with the free hand as the pasta passes
through.
Transfer to a sheet pan (dusted with corn meal) in small bundles. You can cook the pasta right
away or cover well and freeze until ready to cook.
Ingredients
Directions
Pour the flour into a bowl and make a well in the middle.
Put the eggs and water in the well.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water. If it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Continue kneading the dough by hand until completely smooth.
Slice the dough into half-inch thick pieces.
Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open.
Feed a piece of dough through the rollers while turning the crank clockwise.
Lightly dust both sides of the pasta sheet with flour and fold it in half.
Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Cut the pasta sheet in two and dust each piece lightly with flour on both sides.
Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).
Cut the pasta sheet crosswise, into pieces about 9 inches long and dust them with flour. Repeat the process until all pieces are passed through the machine.
Pass the dough through the pasta cutter (e.g. linguine or fettuccine), grabbing with the free hand as the pasta passes
through.
Transfer to a sheet pan (dusted with corn meal) in small bundles. You can cook the pasta right
away or cover well and freeze until ready to cook.