*  Exported from  MasterCook  *
 
                          Delicate Homemade Pasta
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Flour -- whole wheat pastry
    1      cup           Flour -- unbleached
    1      teaspoon      Salt
    2                    Eggs -- large
    2      teaspoon      Olive oil
    2      tablespoon    Water -- more as necessary
 
 Sift together the flours and salt and pour out on a clean, dry board. Shape into
a mound, then make a well in the center with the “walls” of the flour even all
around.  Crack the eggs into the well and add the oil.
 Using a fork, mix the flour together with the egg mixture, keeping the “well”
intact by cupping one hand around the wall of flour while you brush flour from
the top of the wall into the well, incor-porating it into the egg mixture.  The
mixture of eggs and flour will get very sticky; keep incorporating flour with the
fork while you con-tinue to confine the flour with your other hand so it doesn't
scatter itself all over the working surface.  (You won't be able to get all the
flour incorporated, and some flakes of the mixture won't be absorbed, but don't
be concerned with this small amount---you'll have plenty of pasta.)  When you
have incorporated all the flour you can into the egg mixture, sprinkle with the
water.	This may make the mixture sticky. Sprinkle with a little more
flour---just a little---so you can handle the dough, and mix the dough vigorously
with your hands.  When the dough is smooth and elastic, knead it for 5 minutes. 
Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes
to an hour.
 
   Divide the dough into eight. Roll out as thin as possible---start at the
 thickest setting your machine allows, and run each piece through many times,
 each time setting the machine one notch thinner.  The dough will shrink back a
 little, so roll it thinner than you  PRODIGY (R) interactive personal service	 
     09/20/93	      7:10 PM  want it. Run through the cutters, or cut with a
 knife into the desired shapes, and place on waxed paper until ready to cook.  If
 storing, allow to dry and  wrap in plastic. Keep in a cool, dry place.
 
 
 
                    - - - - - - - - - - - - - - - - - -