SERVES 4 -6
3 cups flour
3 large eggs
2 teaspoons salt
1/4- 1/2 cup cream or you may substitute milk (give or take a little)
1 Tblsp olive oil
(This will take only 5 minutes.)
Place flour and salt in food processor. Mix eggs and oil and add to flour, process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
(This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
Cook time includes time for the dough to rest.
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