serves: makes 1 pound dry pasta
This is one of the oldest pastas in Italy. The Romans would call it lasagnum-wide strips of pasta dressed with honey, cheese, and herbs. I love this pasta. When cooked it is light and almost slippery.
1⅓ cups all-purpose flour
⅔ cup barley flour
2 large eggs
¼ cup extra-virgin olive oil
3 tablespoons water
In a bowl, combine the eggs, oil and water and whisk. Put both flours in the bowl of a food processor fitted with a steel blade, and process for a few seconds to aerate. With the food processor running, pour in the egg mixture through the feed tube. Process for about 30 seconds, until a dough forms and gathers on the blade. If the dough does not gather on the blade or process easily, it is too wet or dry. Feel the dough, then work in more flour or ice water, in small amounts, using the processor or kneading by hand. Turn the dough out on a lightly floured surface, and knead by hand for a minute, until it's smooth, soft, and stretch.
Wrap the dough in plastic wrap and let stand for atleast 30 minutes. After 30 minutes knead the dough again and roll it out using a pasta roller.