Dad's Egg Noodles

EGG NOODLES (makes about 3/4 pound)

1-1/2 cup all purpose flour

1 large egg

1 egg white

    (I just use 2 whole eggs)

1 T olive oil (not extra virgin)

1 t salt

few drops of water (if needed)

I dump flour into bowl with a well in the center. Add other ingredients and stir with a fork. It starts massing together into a clump. Then I use my finger

tips and push it all together. Pushing against sides of bowl gather any bits (using 2 eggs I hardly never have to use drops of water). Gather the

ball of dough and I push it together in my fist (sometimes going back and forth with both of my hands to form a smooth ball). Wrap in plastic wrap and 

set aside to rest at least for 30 minutes to rest.

As for the pasta machine: Remember not to immerse in dishwater. I use a damp cloth, drying as I wipe it. Sometimes I run a paper napkin through 

the rollers/cutters to get rid of any flour traces. I have found that with the roller blades wide open (position) I can slowly crank the rollers backward

and wipe them with a towel.

Anyhow--I divide the dough into 2 pieces. I would suggest you divide it into thirds until you get the hang of it. Wrap the piece(s) into the plastic wrap

you are not ready to use while you roll and cut the piece you are working on. I take the piece of dough and work it into an oval or circle about 5 inches

across. Guess you could do it with a rolling pin--I just use my hands. If the dough is sticky--dust both sides lightly with flour. Crank it through the machine

in the open wide roller position. Hopefully it won't stick--if so, continue to dust both sides lightly with flour. What you are doing here is kneading the dough

using the machine (widest open position). I fold it over itself, turning the rough edges in, and run through again. Each time you will have to continue to fold it

over itself and run back through. I am not sure how many times--usually 6 or 8 times until the dough is smooth, shiny and elastic (sometimes more).

Don't worry, you can't do wrong. Then when it looks and feels right to you I adjust the rollers a notch tighter and run through, the next time you tighten the

rollers and continue until you have the noodles the thickness you like. I like them a little thick so I go down to the third notch from the end. You will end up

with a long strip of pasta. I lay it out on waxed paper and cut into 3 to 4 inch sections and then start running each sections through the cutter blades, laying the

cut noodles onto wax paper (don't worry you will kinda have a curly bunch--don't try to lay them out individually perfect--you'd be there all day).

Then proceed to the next ball of pasta and continue the kneading process, tightening the rollers until you have the desired thickness, cut the strips

and run through the noodle cutter and lay on wax paper until you have all the noodles done and ready to cook.

Boil in 6 to 8 quarts of salted water until al dente (around 10 minutes +). Or, you can cover tightly with plastic wrap and keep in the refrigerator for as long

as 24 hours. 

There are lots of noodle recipe. This is the one I have used since the '60s from TimeLife's Italian cookbook. Yes, I use this for canneloni.