|1 cup||Flour -- whole-wheat pastry|
|1 cup||Flour -- unbleached|
|2 teaspoons||Olive oil|
|2 tablespoons||Water -- (more as needed)|
Sift flours and salt together into a large mixing bowl or food processor. Add the eggs and oil, and work together until you have a moderately sticky lump (if working by hand) or a grainy mixture (if working with a food processor). Add 2 T. water, and work the dough until you have a fairly firm lump. Add a little more water or flour as needed to get a good-feeling texture.
If working by hand, don't try to reincorporate the flakes that fall off the main lump. Knead the dough gently for 5 minutes, wrap in a damp dish towel, and let it rest 30 minutes to an hour.
Divide the dough into 8 parts and roll out very thin with a rolling pin or pasta roller. It will thicken and shrink a bit after the rolling, so roll a little thinner than you want it to end up.
Makes 24 lasagna noodles, or enough spaghetti/fettucine for 8.
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From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes
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