Homemade Pasta
3/30/2011
Adapted from Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=6318

3.3 oz unbleached all purpose flour
pinch salt
1 egg
1 tsp olive oil

Yield: Approx 16 6" x 4" lasagne/manicotti noodles, probably 2/3 lb of pasta.

DOUGH:

Put flour and pinch salt in cuisinart.  Pulse for 15 seconds to "sift".

Lightly beat egg.  With food processor running, slowly add egg.

With food processor running, slowly add tsp olive oil, more or less as needed.

Turn dough out onto unfloured work surface and collect into a ball.  Cut into two pieces.

NOODLES:

Set dough roller on largest setting, 1.  Working one piece of dough at a time, run dough through on largest setting about 20 times, folding the dough in half and rotating 1/4 turn between runs.

Skip 2, and set dough roller to 3.  From 3 up to 9, run dough through roller twice on each setting.  Occasionally LIGHTLY flour work surfaces and/or noodle to prevent from getting sticky.

Lay dough out on work surface and cut into 6" noodles.

Repeat with each piece of dough.

DRYING:

Lay noodles out on kitchen towels to dry for at least 1 hour.

COOKING:

From http://www.marthastewart.com/318293/homemade-lasagna-noodles

Bring a large pot of salted water to a boil. Meanwhile, prepare and ice-water bath. Generously salt ice-water bath and set aside. Add pasta to boiling water and cook for 2 minutes. Drain, and immediately transfer to ice-water bath. Line a baking sheet with kitchen towels and transfer dough to baking sheet, layering kitchen towels between cooked pasta.