David Yue

Ingredients:

• Flour
• 2 eggs / cup of Flour
• Salt

Recipe:

1. Add all ingredients into food processor and mix on lowest setting.

2. Using a food processor instead of a stand mixer or mixing by hand is strongly recommended. Instead of adding all eggs at once into food processor, I like to keep it 1 or 2 eggs short. Essentially enough such that flour does not combine into a dough. Then I add water, bit by bit, until the dough combines. This ensures that I have just enough water content to form the dough.

   By minimizing the water content of the dough, we maximize the al dente feel. A food processor is fast, it will quickly let you know if enough water has been added or not. A stand mixer, on the other hand, is slower, and will keep you guessing.

3. Knead the dough, adding flour as necessary, until dough rises back up when pressed.
4. If you have a pasta roller, now is the time to use it. Roll the dough until it becomes semi-translucent (thinnest setting on your pasta roller). If you are rolling by hand, you may want to let the dough rest for 20-30 minutes first, otherwise the tense gluten structure will make rolling very difficult.
   1. During the rolling process, especially if you are using a pasta roller, it is important to remember to keep adding flour. Otherwise you will end up with a sticky mess.