Fresh Egg Pasta/Egg Noodle with A Food Processor- Mi Trung

Let's make Egg Pasta/ Egg Noodle/Mi Trung.  This is a no failed recipe and we can dress them in soy sauce for Asian style or in olive oil, cheese for Italian way. Walmart starts layout program for holiday season, make Pasta machine/or attachment, food processor top on your list if you did not own any yet.

if you do it by hand, make sure kneading them real well until they are really smooth and flexible if not you will end up with tough, inedible pasta.  Please take my words seriously, "been there done that" 

One large egg will need about 2/3 cup flour.  Adding salt and olive oil is an option.  This recipe adapted from Lidia's Fresh Egg Pasta.

3 cups unbleached all-purpose flour, divided

4 large eggs

1/2 teaspoon salt

1 teaspoon extra virgin olive oil

1. Add 2-2/3 cups flour in the bowl of food processor fixed  with a metal blade. Save 1/3 cup flour nearby for adjust the consistency of the dough and for rolling/cutting.  Add salt, eggs, oil.  Process until the mixture forms a wet cornmeal texture and the dough may start to form into a ball on the blade.  The dough should be moist, slightly tacky but not sticky and able to form a ball with your fingers. Adjust with flour (1 Tablespoon at a time) and water (1 teaspoon at a time.  Err on the dry side will be easier and less flour needed for cutting later. Transfer the dough into a plastic wrap, form it into a firm ball, wrap tightly and let it rest at least 30 minutes to 1 hour on the counter
   
2. Divide the dough into 8 pieces.  Take a piece of dough ( Keep the remaining dough covered to avoid them drying out) and process  in a pasta machine according to the manufacturer's instruction.  Start with the widest setting (#1), flatten the dough into an square or rectangle or oblong shape.  Feed through the machine, if the dough is sticky, lightly flour it both sides.  Run it through the machine again.  Fold the dough into thirds lengthwise, flour both sides lightly if the dough sticky.  Flatten the dough slightly with your palm or a roller.  Feed through the machine with one of opened ends twice.  Repeat folding and feeding the dough through the machine until the dough is  flexible and real smooth about 10 times total. 
   
    
3. Dial the next smaller setting (#2) feed the dough through twice. Continue dial down and pass the dough through smaller setting until #4 for noodle/spaghetti or thinner for ravioli.  Then lay it out on a wire rack or hang it over a wooden bar without cover to dry out before cutting.  Repeat with the remaining dough.  When the rolling dough becomes drier to the touch but the edge still flexible, cut them out by hand or with the machine.  Dust with flour to prevent sticking.
   
4. Pasta is ready to use now or dry, or freeze them for later use.