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1
In a food processor, pulse the flour and salt to blend.
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2
With the machine on, add the eggs, one at a time, and the water.
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3
Process until the dough forms a ball.
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4
Transfer the dough to a work surface and knead into a smooth ball.
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5
Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
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6
Sprinkle 2 large cookie sheets with cornmeal.
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7
Lightly flour a work surface.
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8
Cut the dough into 2 equal pieces.
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9
Working with one piece at a time, flatten the dough with your hand and run it through a pasta machine: Begin at the thickest setting and work your way through consecutively thinner settings until you reach the thinnest one.
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10
Spread the sheet on the prepared cookie sheet, brushing away any excess flour.
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11
With a moistened finger, make 18 dots of water on the left half of each pasta sheet randomly or in rows; they should be 2 inches apart.
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12
Set a parsley leaf on each dot and press down lightly.
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13
Fold the other half of the pasta sheet over to cover the parsley leaves.
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14
Run the folded sheet through the pasta machine on the next-to-thinnest setting.
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15
You may need to cut the pasta dough in half, partway through rolling out.
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16
Cut the parsley-flecked sheets into 8-by-6-inch rectangles of dough.
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17
Repeat with the second piece of dough and the remaining parsley leaves.
