Ingredients
- 3 cups all-purpose unbleached flour
- 3/4 cup plus 2 tablespoons water
- 1 teaspoon salt
Preparation
Step 1
Place flour in a mound on a large flat surface. Make a well in the center. Add water and salt. Using a fork, gently start to work flour from the side of the well into the liquid mixture. Continue until dough becomes sticky and difficult to work with the fork. Knead by hand to make a rough-looking dough. Let dough rest 10 minutes. Knead dough until most of the flour is used and dough is smooth and elastic, about 10 minutes. Divide dough into 3 or 4 balls and place balls in a plastic bag; set aside to rest 30 minutes before rolling by hand. Roll out 1 ball at a time to desired thickness and cut into desired shape and width. Makes about 6 servings.
FOOD PROCESSOR METHOD
Instert the metal blade. Place all the ingredients in the processor container. Process abou 1 minute until the mixture pulls away from the sides of the container. Remove the dough from the container.
ELECTRIC MIXER METHOD
Place all the ingredients in the large mixer bowl. Beat about 5 minutes on medium speed, occasionally scraping the sides and bottom of the bowl. Remove the dough from the bowl.
USING A PASTA MAKER:
After dividing into 3 to 4 balls, remove 1 ball of dough and slightly flatten the one ball of dough by hand and put it through the plain rollers on the widest setting of the pasta maker. Lightly dust the dough with flour as needed. Fold it into thirds and repeat the rolling and folding 8 to to 10 times until the dough is smooth and elastic.
Reduce the space between the rollers by 1 setting. Continue rolling dough through the pasta maker and reducing the space between the rollers, omitting folding into thirds. The sheets of dough will become thinner and longer: cut them in half crosswise for easier handling. Roll the dough until it is about 1/16 inch thick or to the desired thickness, depending on the type of pasta you are making. Place the sheets of dough on lightly floured dry cloth towels. Let them rest uncovered 15 minutes. Repeat with the remaining balls of dough.
CUTTING PASTA:
Put sheets of dough through the desired cutting rollers. Spread the cut pieces on a dry cloth towel or over a wooden dowel. Let them stand uncovered 15 to 30 minutes before cooking or 3 to 4 hours to dry completely before storing.