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1
Mix dry ingredients on a board forming a well in the center.
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2
Add olive oil and eggs to well.
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3
Mix with a fork by gradually blending in the dry to the egg.
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4
When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff).
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5
If necessary, add warm water in small increments.
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6
Allow dough to rest while covered for at least 10 minutes.
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7
Using a floured board, cut off pieces of dough about the size of an egg.
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8
Flatten with the palm or your hand.
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9
Process through pasta machine by starting on the thickest setting.
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10
Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta.
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11
Gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes.
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12
This makes cutting easier.
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13
Attach cutting head for the desired pasta type.
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14
Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further.
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15
Can be cooked now or rolled in freezer paper and frozen for later.
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16
Remember, fresh pasta cooks a lot faster than the cardboard box variety.
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17
Don't over-cook.
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18
If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.
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19
By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta.
