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Ingredients
- 3 cups all-purpose flour
- 3 large eggs, lightly beaten
- 1/4 cup extra-virgin olive oil7
- 7 tablespoons very cold water, plus more as needed
Details
Preparation
Step 1
Measure the flour into the food processor, and give it a quick buzz to distribute air throughout.
Crack eggs and measure liquid into a separate bowl. Start the processor on high, and stream the liquid ingredients into the processor. Once combined, the dough should form a ball at the end of the processor’s blade.
If it is crumbly, add cold water one tablespoon at a time until a ball forms. If the dough is sticky, knead in a small amount of flour until the pasta is smooth.
Form the dough into a disk, wrap in saran wrap or a clean towel and let rest for 30 minutes. After resting the dough, cut the disk into 8 equal pieces (or 4 if you are making a ½ recipe).
Begin by rolling the dough through the largest setting of a pasta machine, fold it once, and then roll through the largest setting again.
Roll the dough through each successively smaller setting once, until the noodles reach the desired thickness, which for Mandilli de Saea, should be thin enough to be semi-transparent (I rolled my pasta through settings 1-6 using the flat pasta rolling attachment on my Kitchenaid Mixer, then used a rotary pasta cutter to slice the long sheets of pasta into squares of roughly the same size. Perfection isn’t necessary.)
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