First, I hand-mixed (literally, with my washed fingers and palms) a non-measured recipe of flour, eggs, salt, and olive oil.
After some kneading on my granite countertop, the ingredients turned into a pasty ball.
They "rested" for a while under a towel and then I cranked them through the new pasta machine so they were long, thin ribbons.
After another little nap, I cut the pasta into looong pieces of fetticuine, then stored them in the fridge in an air-tight container for tonight's meal. Mostly I just wanted to make sure the pasta machine was seasoned and ready to work and that I was able to mix the pasta dough by hand, sans Cuisinart.
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