While this recipe makes more pasta that the four rectangles you'll need for the Pumpkin Cannelloni with Clams and Sage Brown Butter , Jody Adams recommends rolling out all of the pasta and cutting the extra into tagliatelle, which, when tossed with butter and cheese, makes a wonderful dinner later in the week. For rolling and cutting, she likes to use the pasta-maker attachment for the KitchenAid standing mixer.

　　

Ingredients

Makes about 1/2 lb pasta

　　1 2/3 cups plus 1 tablespoon all-purpose flour plus additional

　　3 large eggs, lightly beaten

　　Semolina flour for dusting

　　

Special Equipment

a pasta machine or a KitchenAid standing mixer fitted with pasta-maker attachment

　　

Make dough:

Step 1

Blend all-purpose flour and eggs in a food processor until mixture just begins to form a ball. (Dough should come together but still be somewhat sticky.) If dough is too loose, add additional flour, 1 tablespoon at a time, until dough comes together. Transfer to a bowl, cover with plastic wrap, and let stand at room temperature 20 minutes.

　　

Roll out dough:

Step 2

Set smooth rollers of pasta machine at widest setting. Cut dough into 3 pieces and keep 2 pieces and keep 2 pieces wrapped in plastic wrap. Flatten unwrapped piece of dough into a rectangle and dust with all-purpose flour, then feed through rollers. Fold rectangle in half and feed through rollers 4 more times, folding in half each time and dusting with flour as necessary to prevent sticking.

　　

Step 3

Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until second-to-last setting is used. Cut sheet into 4 (6- by 4-inch) rectangles.

　　

Step 4

Transfer to a wax-paper-lined baking sheet dusted with semolina flour and cover with plastic wrap. Roll out and cut remaining dough into noodles for another use.