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1
In a food processor combine the flour, salt, eggs, oil and 1/4 cup water; process until dough begins to form a ball.
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2
Add more water, only if needed, 1 teaspoon at a time.
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3
Process 30 seconds more to knead.
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4
Remove dough from processor and rest, covered with inverted bowl, at room temperature for 1 hour.
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5
Divide dough into 4 pieces.
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6
Set rollers of pasta machine at widest setting.
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7
Flatten 1 piece of dough into a rectangle (cover other pieces with inverted bowl).
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8
Lightly dust rectangle with flour and feed through rollers.
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9
Fold rectangle in half and feed through rollers 6 to 8 more times, folding in half each time and dusting lightly with flour to keep it from sticking to machine.
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10
Turn dial down one notch and feed the dough to last setting.
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11
Repeat with other 3 pieces.
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12
Cut sheets of dough into equal lengths.
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13
Cover surface of one sheet with fresh herb leaves (stems removed).
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14
Top with second dough sheet.
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15
With lightly floured rolling pin, roll dough sheets to seal.
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16
With pastry wheel or knife, cut dough into large shapes and dust very lightly with flour.
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17
Transfer to parchment lined baking sheet and dry slightly.
