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1
In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball.
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2
On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes.
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3
Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.
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4
Set smooth rollers of pasta machine on widest setting.
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5
Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap.
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6
Flatten unwrapped piece of dough into rectangle and feed through rollers.
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7
Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
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8
Turn dial down to next (narrower) setting and feed dough through rollers without folding.
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9
Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached.
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10
Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface.
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11
Roll out remaining dough in same manner.
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12
Cut dough while pasta is still soft.
