Add the cake flour, bread flour, and salt into a bowl, and mix well. Add the egg, olive oil into a small bowl, and mix briefly.
Place the Step 1 dry ingredients on a board, and create a depression in the middle just like a doughnut. Pour the Step 1 egg mixture into the middle.
Mix from the middle using a fork. Gradually draw the dry ingredients to the middle, and incorporate the ingredients.
When the egg and oil are evenly incorporated (it's ok even if the dough won't come together), start kneading by hand.
When it's still floury, fold the flour into the middle, and knead.
Knead the dough with the heel of your hand while turning it around.
Knead until all the ingredients are incorporated, and the dough becomes a little bit moist.
Roll the dough into a ball, cover with plastic wrap, and let it rest for 30 minutes. It will become more smooth and moist. Let it rest at room temperature during winter, and in the fridge during summer.
Place the dough on a dusted board, and roll out into a 1-2 mm thick circle using a rolling pin.
Dust both sides of the dough, and let it dry a little bit. It will prevent the dough from sticking together when you fold, cut, and stuck it.
When you are making pasta, cut into your desired width, and boil for about 3-6 minutes. Please adjust the boiling time to your liking.
When you are making lasagna, cut into your desired shapes, and boil for 3-6 minutes. Please adjust the boiling time to your liking.
Story Behind this Recipe
It's delicious to eat this as pasta, but I often use it for lasagna.
Kneading and rolling out the dough takes a lot of time, but it tastes better because of your hard work.