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1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
1 cup warm water (100° to 110°F)
2 tablespoons extra-virgin olive oil
2 1/2 cups (about) all-purpose unbleached flour or bread flour
1 teaspoon salt
2 tablespoons yellow cornmeal
1 In a large bowl, sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves.
2 Stir in the olive oil. Add 2 1/2 cups of the flour and the salt. Stir until a soft dough forms.
3 On a lightly floured surface, knead the dough until firm and elastic, about 10 minutes, adding additional flour as needed to make a nonsticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.)
4 Oil the inside of a large bowl. Place the dough in the bowl, turning it once to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
5 Place two racks in the center of the oven. Preheat the oven to 350°F. Sprinkle two large baking sheets with cornmeal.
6 Knead the dough briefly to eliminate air bubbles. Divide the dough into 6 pieces. Flatten one piece of dough into a 5 × 4 × 1/4-inch oval. Dust it with additional flour so that it is not sticky. Keep the remaining dough covered.
7 Insert a short end of the dough into the fettuccine cutter on a pasta machine and cut the dough into 1/4-inch strips. To cut the dough by hand, flatten it with a rolling pin on a cutting board. Cut into 1/4-inch strips with a large heavy knife dipped in flour.
8 Arrange the strips 1/2 inch apart on one of the prepared baking sheets. Repeat with the remaining dough. Bake 20 to 25 minutes or until lightly browned, rotating the pans about halfway through.
9 Cool in pans on wire racks. Store in an airtight container up to 1 month.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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