This recipe comes from Time-Life's German-language “Die Küche in Italien”, originally published in 1968. The horrible US cups and spoons measurements drive me mad, and in any case, they appear to be wrong even if you're prepared to put up with them.

quantity		ingredient		step
180 g		Plain flour
60 g (1)		Egg
40 g (1)		Egg white
20 ml		Olive oil
5 g		Salt

These quantities are correct for eggs that weigh 100 g together, as shown. Adjust the flour to the real weight of the eggs: it's critical.

Procedure

Start at least 90 minutes before serving. The pasta benefits from being left a while after kneading.

Add all ingredients to a kitchen mixer and knead until uniform. The pasta should be slightly moist, but not sticky. If not, adjust quantities (more flour if it's sticky, or a little water if, after several minutes, it's still too dry). If you're using the quantities mentioned here, and they don't work for you, please let me know.

Leave the pasta for at least 20 minutes, preferably an hour, then process with a noodle machine. What you do next depends on the recipe:

• Cannelloni: Thin to level 6, then chop into lengths about 30 cm long. After boiling, you can then divide them into two.
• Lasagne: thin to at least level 5, maybe level 6.
• Noodles: process until level 5 or 6, depending on the size of the noodles, then put through the cutter.
• Ravioli: process until level 4.

In each case, put into in plenty of boiling water and cook until the water comes back to the boil (a matter of seconds). Rinse.