posted by Cissy 12-05-100 11:01 AM
"The Romagnoli's Table
Pasta All'uovo, fatta in casa
3 1/2 cups all purpose unbleached flour
5 medium eggs at room temperature
1/4 tsp. salt
Place flour and salt in bowl of food processor. Add eggs, one at a time, pulsing to combine mixture. Mixture will resemble coarse cornmeal when it is ready to go through the machine.
Spoon out enough of the pasta dough to make a ball a little smaller than a tennis ball. Roll it through the Atlas rollers at the thickest setting. It will fall apart at first, but don't worry about that. Keep rolling it through the rollers, folding it in half each time. Eventually -- after 20 or so times through the rollers -- it will feel soft and smooth, like a baby's skin. Next, adjust the rollers to make them one notch closer together and roll the pasta through to make it thinner. Continue reducing the space between the rollers until the pasta is as thin as you want it to be. You may have to cut it in half if the pasta becomes too long to manipulate. Lay finished sheet of pasta on a towel and continue with remaining dough.
Run dough through slicing disks to make spaghetti or fettucini.
Cook in lots of boiling, salted water with a little olive oil to prevent sticking. This pasta cooks much more quickly than commercial pasta.