HOMEMADE PASTA USING PASTA MACHINE

3/4 pound (12 ounces) fine Italian “00” flour, or unbleached flour

3 whole eggs, plus 1 egg yolk 1/4 cup water

Place flour and eggs into the bowl of a food processor fitted with the steel blade. With the machine running, pour a tablespoon of water at a time through the funnel, until the dough just comes together in a ball. Remove from food processor.

Sprinkle dough with flour. Cover with plastic wrap and set aside to rest for 30 minutes.

Flatten the dough and divide into three pieces. Working with one piece at a time, flatten the edge and put through the widest setting of the dough kneading roller of your pasta machine. Lay the pressed dough on a flat surface, pat with more flour and fold into thirds. Put through the machine again. Repeat this 5-6 times, until dough is glossy and elastic. Reduce the setting to the next width and put the dough through the roller. Each time you put the dough through the roller, reduce the width by one. When the dough is thin enough, you should have a long flat piece of dough. Cut it in half and set aside.

Remove the dough roller and place the fettuccine dough cutter on the machine. Pick up one of the pieces of dough and place the flat edge against the cutter. Roll out the cut dough and catch the pasta as it comes out. Lay over a pasta rack. If you don’t have a pasta rack, make a nest of the pasta and dredge in flour. Place on a parchment-covered baking pan or tray. Repeat with the other ribbon of dough.

When you have cut both halves of the dough ribbon, switch to the kneading roller again. Repeat the processes with the other pieces of dough.

You may make the pasta ahead or cook right away.

To cook, bring a large pot of water to a rapid boil. Add a tablespoon of salt to the boiling water. Add the pasta, and gently stir to separate the strands. When the water comes back to a boil, cook for 3 to 10 minutes, testing along the way, until al dente.

DRAIN AND SERVE WITH YOUR FAVORITE SAUCE