The Noodle (Cross-Cultural)

Ingredients

• 300 g bread flour, Type 00 or Italian soft wheat
• 3 eggs, 50 g each, room temperature
• 5 g Maldon sea salt
• 10 ml olive oil, extra-virgin, DOP Frantoio
• 30 g cornstarch, for dusting

Method

1. 1
   Mound flour on clean work surface; create well in center and crack eggs into it with salt and olive oil.
2. 2
   Whisk eggs with fork to combine, then gradually incorporate flour from inner walls using fork until shaggy mass forms.
3. 3
   Knead dough by hand 10 minutes until smooth and elastic; cover with inverted bowl and rest 30 minutes.
4. 4
   Roll dough thin using pasta machine, starting at widest setting and passing through twice before stepping down one setting at a time.
5. 5
   At second-thinnest setting, lay sheets on parchment dusted with cornstarch; let dry 15 minutes until slightly leathery.
6. 6
   Cut into desired shape (tagliatelle, fettuccine, or pappardelle); dust generously with cornstarch and nest loosely on parchment.
7. 7
   Dry noodles 1 hour at room temperature uncovered before cooking or storing in airtight container up to 5 days.