Pasta machine usage.

1 - cup flour
1 - large egg
Salad oil preferably olive oil. Just enough.
Salt


Mix all till homogeneous

Flatten pasta thin enough to go into the machine. Run though at widest level.

Fold into thirds to make a square. keep doing this until it is square.

The feed though the dough slowly decreasing the width till you can see though the dough. Add flour as needed to keep the dough semi-dry.

Feed the flattened pasta into one of the pasta cutters so it becomes noodles.  Some people just use a knife. Add a little flour to keep the noodles separated.

Boil several minutes till done and all the noodles have floated to the top.

Drain and then add sauce of choice.  Melted butter and sage is one simple sauce.

Hand made shapes:  http://www.instructables.com/id/Home-made-pasta-shapes/

Udon noodles:

When you get the dough to desired thickness, fold dough in thirds (like a letter fold) and slice into 1/8″ thick noodles.

Garlic infused oil.

Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.

Alternative for cooked garlic. use an cast iron skillet  and use the garlic cloves with just the wrappers and cooked on medium for fifteen minutes turning occasionally. Mince after they have cooled and the papers removed.

Simple salad dressing.

1/3 vinegar (apple cider vinegar is better.)
2/3 oil (olive oil is best)
1-2 tsp Salt
1-2 tsp Pepper
2-3 tsp Mustard. (table mustard works for me if you do not have the powdered stuff.
1-2 tsp garlic powder

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Garlic infused oil.


1-  head garlic
1 to 2 -cups salad or olive oil


Remove wrappers form garlic cloves.
Cut cloves up finely/
Put chopped cloves into pan.
Cover with the oil
Put heat on low.
Let cook till you see bubbles.
Do not let the cloves brown. Remove from heat if required.
Chill.
Put into sealed container. Good for up to two weeks.