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1
In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry.
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2
(The dough should be firm and not sticky.)
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3
Blend the dough for 15 seconds more to knead it.
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4
The dough may be prepared up to this point and kept covered and chilled for up to 4 hours.
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5
Let the dough stand, covered with an inverted bowl, at room temperature for 1 hour.
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6
To roll pasta dough: Set the smooth rollers of a pasta machine at the highest number.
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7
(The rollers will be wide apart.)
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8
Divide each pound of dough into 6 pieces, flatten 1 piece into a rough rectangle, and cover the remaining pieces with an inverted bowl.
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9
Dust the rectangle with flour and feed it through the rollers.
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10
Fold the rectangle in half and feed it through the rollers 8 or 9 more times, folding it in half each time and dusting it with flour if necessary to prevent it from sticking.
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11
Turn the dial down one notch and feed the dough through the rollers without folding.
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12
Continue to feed the dough through the rollers without folding, turning the dial one notch lower each time, until the lowest or second-lowest notch is reached.
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13
The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and about 1/16-inch thick.
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14
Roll the remaining pasta dough in the same manner.
