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Chez Panisse Egg Pasta
this is my favorite egg pasta, now. I am often a little loose in my kneading and resting times.

Proportions:
1 cup flour
a little salt
1 egg
a little water, if necessary

Start with good quality flour. Put it in a bowl with the salt and make a well in the center. Add the beaten egg, and workin with the fingertips, begin to blend flour and egg from the center out, gradually gathering the flour from the sides. Mix the flour and the egg, getting the particles next to each other without actually working or kneading the dough. When you have the flour and egg mixed, add a few drops of water and begin to bring it all together as a mass. Turn it out onto a table and begin to knead. It will take several minutes to produce a very firm, smooth and strong dough. The amount of moisture in the dough is the most critical element: this varies according to the size of the egg and type of lour. As the dough comes together, decide whether a little water is needed, or whether it is too soft and requires a littl emore flour. Do this at the beginning,b ecause the dough will resist the addition of flour or water after you really begin working it. It is better if the dough is on the dry side, makin it necessary to add a few sprinklins of water as you knead, than to try to incorporate more flour into dough that is too soft. When you have the right amount of moisture in the dough ­ and experience will teach you what that is ­ knead the paste for 10 to 15 minutes, then cover it to prevent a dry skin from forming and let it rest at least 45 minutes before rolling and cutting.


From Chez Panisse Pasta, Pizza, & Calzone, 1984.