The best method of working this pasta dough is by hand, but this requires strength, determination, stamina and a sense of humour. A combination of machine and hand will do nicely. The most effective machine is a food mixer with a dough hook; failing that, a food processor, but this is a very poor second best as it rather brutalises the dough where the hook stretches and kneads it.
Combine all the ingredients in the mixer. Run at low speed until the dough forms a ball and begins to come away from the sides of the bowl. If too wet add a little 00 flour; if too dry a few drops of water.
Turn out on to a floured surface and knead the dough by pushing it with the heel of your hand, stretching it away from you, and then pulling it back. Turn through a quarter circle and repeat. It needs 100 kneads, or as near as dammit. You should have an elastic ball of dough. Wrap it in clingfilm and refrigerate for 1 hour or up to 4 hours, but no longer, or the dough will oxidise and develop little black dots.
© 1996 Alastair Little. All rights reserved.