Makes enough for about 3-4 servings
What You Need
Semolina flour as needed
3 small eggs
Combine eggs and grappa with a fork. Add enough semolina and mix it with fork and your hands to make a ball. Turn the dough onto a clean counter
Begin gently folding the dough on itself, flattening, and folding again. It will be extremely soft at first, then gradually starts to firm up. Once it's firm enough to knead, begin kneading the dough. Incorporate more flour as needed to prevent the dough from sticking to your hands or the counter. The dough is kneaded when it forms a smooth elastic ball. Wrap the dough in Saran wrap.
Rest for at least 30 minute. The dough can be kept in the refrigerator for 24 hours. Use it when at room temperature.
Divide the dough into small portions. Dust the portions with flour and cover with a clean dishtowel. Keep everything well-floured to prevent the pasta from sticking to itself or the roller as you work. If the dough starts to feel sticky as you roll it, sprinkle it with flour. However, too much flour will make the dough too dry and not usable.
Begin Rolling Out the Pasta: Set your pasta machine to the widest setting Flatten one piece of dough and feed it through the pasta rollers. Repeat until smooth.
Thin the Pasta: Begin changing the settings on your roller to roll the pasta thinner and thinner. Roll the pasta two or three times at each setting. If the pasta gets too long to be manageable, lay it on a cutting board and slice it in half. Roll the pasta as thin as you like to go. I like it very thin, as thin as possible.
Cut the Pasta: Cut the long stretch of dough into noodle-length sheets Switch from the pasta roller to the noodle cutter, and run the sheet of pasta through the cutter. Toss the noodles with a little semolina flour to keep them from sticking.
Cooking: To cook the pasta immediately, bring a large pot of water to a boil, salt the water, and cook the pasta until al dente, 2 minutes.
The noodles can be dried on the counter, placed in a plastic bag and put in the freezer
I clean the counter with vinegar.
Be sure to let the dough rest for at least 30 minutes in order to give time to 2 amino acids in the flour, with the help of water, to combine to form gluten, the protein that gives elasticity to the dough.
The knob on the side of the pasta machine has numbers: #1 will make the gap between the rolls the widest; this is the setting you will use first. Go to the next setting when the dough is smoother. The higher the setting number , the thinner the strip of dough. We are looking for strips very smooth and very thin.
To make lasagna (meat, vegetables, or shell fish ) I prepare sauces, and cheeses in advance. I cook the strips of pasta immediately after making it and assemble the dish. I usually make 2 trays of lasagna so I always have one in the freezer.
The thin strip can be used to make ravioli using the Raviolera. However, for ravioli, the sheets should be less dry then for fettuccine or angel hair.