Instructions
0. To mix with a food processor: Fit the processor with the metal blade. Place all ingredients in the bowl. Pulse until the ingredients are uniformly blended and look like coarse meal. Remove from the machine and gather into a ball. Knead a few times, then go to step 4.

1. Put the flour in a mound on a work surface. Make a well in the center and add the eggs, oil, and salt.

2. Working from the center outward, gradually mix the flour into the eggs to make a dough.

3. When the dough is firm enough, begin kneeding it, incorporating more of the flour. If the dough is still sticky when all of the flour has been incorporated, add more flour a little at a time. Knead well until the dough becomes elastic and fairly smooth.

4. Cover the dough and let it rest for at least 30 minutes.

5. Cut the dough into pieces about 6 to 8 ounces each. Set the rollers of a pasta machine at the widest opening. Working with one piece of dough at a time, pass the dough through the machine. Fold the dough into thirds, then pass it through the rollers again without resetting the width. Continue rolling and folding, using the widest opening, until the dough is smooth. If the dough is sticky after rolling, dust it lightly with flour as needed. Repeat this process with the remaining pieces of dough.

6. Again working with one piece of dough at a time, decrease the width between the rollers by one notch and pass the dough through them again. Dust the dough with flour as necessary to keep it from sticking. Repeat the rolling procedure, decreasing the width by one notch each time, until the dough is as thin as desired.

VARIATIONS:HERB PASTA: Arrange whole herb leaves, such as flat-leaved parsley, chervil, or tarragon, at close intervals on a sheet of rolled-out pasta dough. Top with another sheet of dough and press down firmly. Pass the double sheet through the rollers again.

SPINACH PASTA: For each pound of flour, use 4 eggs and 4 ounces of cooked, squeezed, and chopped spinach.


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Yields: 1 1/2 Servings
     THE CHEF'S ART by Wayne Gisslen, page 153

notes:  (There are additonal pasta variations on pages 154-155 of the book.)

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