Pasta is not difficult to make by hand. This is a good all-purpose recipe. The lemon oil or zest can be omitted.
Make the dough either by hand or in a food processor. For the first method, heap up the dry ingredients on a work surface, and make a well in the centre. Slide in the eggs and lemon oil or zest, and work in the flour gradually with your fingertips until thoroughly mixed. Knead for about 10–15 minutes, working on a floured board, to form a smooth, elastic dough. If using a food processor, simply put all the ingredients in the bowl and process, in short bursts, for 30 seconds or so. The texture will be crumbly but soft. Scoop it all together, and form it into a ball. Cover the dough with cling film and let it rest in a cool place for 15 minutes.
Cut off a piece of dough about the size of an egg, and roll it out as thinly as possible, about
© 1995 Frances Bissell. All rights reserved.