Is it possible to make hand cut (Italian) noodles w/out a pasta machine?
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http://www.recipetips.com/kitchen-tips/t--793/cutting-and-shaping-pasta-by-hand.asp
Enjoy!
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M$
I follow Alice Waters' recipe from her book _The Art of Simple Food_, which calls for 2 cups of flour to be mixed with 2 whole eggs and 2 egg yolks. Add a little water if the dough is crumbly; I've found that a slightly moist but not sticky dough to be the easiest to roll out. Form dough into a disk and let rest for an hour wrapped in plastic. The resting period allows the dough to come together into an even consistency, and allows the gluten time to relax so the pasta won't spring back when you're trying to roll it out. After the dough rests, divide it into four smaller discs and roll the dough out with the rolling pin until about 1/8 of an inch thick, keeping your work surface well-floured and keeping the remaining dough wrapped in plastic to avoid allowing it to dry out. Keeping the dough well floured, roll it into a cigar shape and cut the noodles to the desired width. Repeat with the remaining dough.
This recipe yields 4 servings, and can either be cooked immediately in abundant boiling water, or laid out to dry and stored in a cool, dry place. Keep a close watch on the noodles the first few times you cook it as fresh pasta cooks much faster than store-bought (about 3 to 6 minutes).
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