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Title: Basic Egg-Pasta Recipe
Serves: 1

Ingredients:

0.75	c	Unbleached all-purpose
		Flour
1.00		Egg

Instructions:
Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade.
Process for a few minutes.
The dough will look very granular,like yellow-colored,uncooked cream of wheat.
Pinch the dough.
It should stock together.
If it does not stick,mix in a bit of oil or water.
Form a ball with the dough and knead for a few minutes on a lightly floured board.
It will become smooth and hard(much harder than bread dough).
In a few minutes,the dough should look satiny and smooth.
Wrap it in plastic and let rest for about 30 minutes.
Then roll out the dough through a pasta roller or by hand.
Sprinkle additional flour on the dough as needed to prevent sticking.
The dough is quite forgiving and can be handled easily.
When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or with the machine.
If you have a pasta drying rack,hang the cut pasta on the rack.
If not,wrap the noodles around your hand to form a nest and set it on a lightly floured board.
Toss with flour on occasion to allow the pasta to dry evenly.
Fresh pasta cooks quickly.
Add it to boiling water and test a strand every 15 seconds until done.
Sometimes,I vary this recipe by adding 1 1/2 tsp.
of olive oil and up to 1 tbsp.
of a flavoring ingredient,such as minced fresh herbs or garlic,tomato paste or pureed beets.
Keeping the same proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many times as needed.
A 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3.
An average size food processor will handle a 3 egg recipe easily.
If you need to make more,it is a good idea to make several batches.