Rye Pasta Dough

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup rye flour
• 1 cup semolina flour
• 1/2 teaspoon fine grain sea salt
• 1 large egg, whisked
• 1/4 cup cold water, plus more as needed
• special equipment: spray bottle filled with water, pasta machine

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, whisk the rye flour, semolina flour, and fine sea salt together. Make a well in the center.

2. Add the whisked egg and 1/4 cup cold water to the well. Stir with a fork, then work it into a shaggy dough. If it stays dry, add more cold water a little at a time, or mist it with water from the spray bottle.

3. Knead the dough by hand on a lightly semolina-dusted surface for 8 to 10 minutes, until smooth, firm, and no longer sticky.

4. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

5. Cut the dough into 4 equal pieces and keep the rest covered. Flatten one piece and run it through the widest setting of the pasta machine, folding and passing it through twice more.

6. Pass the sheet through the machine, narrowing the setting one notch at a time for 4 to 5 passes, until it is about 1/16 inch (1.5 mm) thick. Dust lightly with semolina as needed. Repeat with the remaining pieces.

7. Cut the sheets into noodles with the pasta machine cutter or by hand. Dust them with semolina so they do not stick together.

8. Bring a large pot of water to a rolling boil. Cook the fresh noodles for 2 to 3 minutes until tender and the egg is fully set. Drain and serve.