Homemade Macaroni

There is nothing quite like homemade fettuccini for our crab sauce on Christmas Eve.  If the effort is made to make an incredible fish dinner, why not go the extra mile and make the macaroni too. During the fall, right through the spring we make homemade macaroni.   Of course one could do so making the well, adding the remaining ingredients and working the flour into the eggs.  But, let’s be honest, I know my grandmothers would have used a food processor instead if it had be available.

• 2 c flour
• 3 large eggs
• 1 t olive oil
• pinch of salt

Line a table with a clean sheet.

In a medium bowl, place one tablespoon of olive oil and with your hands, spread the oil around the bottom and sides of the bowl.  Set aside.  Place flour into the food processor with the dough blade. Add the eggs, salt and olive oil.  Process until a ball forms.  Turn the entire contents into a large bowl and knead until the flour has been incorporated.  

Place the dough ball into the prepared bowl with olive oil.  Turn to coat, cover with plastic wrap and let rest for half an hour.

Take a small piece of dough and pass it through the pasta machine until thin (according you machine instructions) and place the strip to dough on the prepared table.  Continue until all dough is processed.  Then, take one at a time and cut on the desired setting on the pasta machine.  

If you don’t have a pasta machine, don’t worry.  You can roll the dough pieces thin and cut with a sharp knife. 

To cook the macaroni, bring water to a boil in a large pot.  Add the macaroni and stir.  It is ready when the macaroni rises to the top of the water.  Drain and enjoy with your sauce.