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1
In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry.
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2
Process 30 seconds more to knead it.
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3
Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour.
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4
Set the smooth rollers of a pasta machine at the highest number.
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5
(The rollers will be wide apart.)
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6
Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl.
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7
Dust the rectangle with flour and feed it through the rollers.
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8
Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking.
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9
Turn the dial down one notch and feed the dough through the rollers without folding.
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10
Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached.
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11
Roll the remaining pieces of pasta dough in the same manner.
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12
Use the blades of a pasta machine that will cut 1/4-inch wide strips.
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13
Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine.
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14
Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars.
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15
Let the pasta dry for 5 minutes, before cooking.
