Basic Egg Pasta (about 1 Lb)

The classic way to mix the dough is to put the flour on the counter, make a well in the center for the egg and liquid(s), then gently mix in the flour and knead it until it forms a smooth, pliable ball. A much easier way is to do this step in a food processor. It can also be mixed in a bread machine. Now, comes the making of the noodles. You can take a rolling pin and a piece of the dough and roll it out to the desired thinness. Then cut with a pastry cutter or roll loosely and cut with a knife to the desired width. If you have an Atlas-style pasta machine, you need only process or knead the dough until it forms a nice ball, as the kneading is completed by rolling the dough through the machine. To use an Atlas, divide dough into portion (at least 4). Select one piece and flatten it with your hand (cover the others with plastic wrap). Set the rollers on the machine at thier WIDEST setting. Run the dough through. Fold the dough over in thirds and run through again. Continue doing this until the dough is very smooth and somewhat elastic. (You may need to dust with flour during this process.) Then reduce the setting to the next smaller and run the dough through. Continue to rudure the setting until the dough is the desired thickness. Dust with flour and let dry for a few minutes. Run the sheet of dough though the cutter head for either wide or narrow noodles. Can be kept at room temperature for a couple of hours to dry slightly before using. For longer storage, wrap in plastic and refrigerate or freeze. Remember that (a) fresh pasta cooks faster than the dry store-bought and (b) the thinner the noodles are the faster they will cook. Iaf You make the narrow noodles from the thinnest setting, they can cook in as little as 30 seconds after hitting the boiling water.