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["In a large mixing bowl, stir together 2 c of the flour; basil, marjoram or sage (if desired); and salt.", "Make a well in the center of the dry mixture.", "In a small mixing bowl, combine eggs, water and oil.", "Add to dry mixture.", "Mix well. (This mixture is sticky, so you will need extra flour handy to mix in the dough, and also to flour your surface and pin when necessary).", "Sprinkle kneading surface with the remaining flour.", "Turn dough out onto floured surface.", "Knead till dough is smooth and elastic (8-10 minutes total).", "Cover and let the dough rest for 10 minutes.", "Divide dough into 4 equal portions.", "On lightly floured surface, roll [dust rolling pin with flour!] each portion into a 12"" square (about 1/16"" thick).", "Let stand, uncovered about 20 minutes.", "Cut as desired.", "If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16"" thick.", "Cut as desired.", "To store cut and shaped pasta, hang it from a pasta drying rack or clothes hanger or spread it on a wire cooling rack.", "Let pasta dry overnight or till completely dry.", "Place in an airtight contairner and refrigerate up to 3 days.", "Or, dry the pasta for at least 1 hour and seal in a freezer bag or freezer container.", "Freeze up to 8 months.", "My directions from ""cut as desired"" (step 15).", "Place pasta in four neat clumps (we use cookie cooling racks).", "Get large pot of water with olive oil in it to a rolling boil.", "Place pasta in the boiling water and stir immediately for several minutes to prevent sticking.", "Thicker pieces of pasta will take longer to cook.", "Drain.", "Serve with your favorite sauce!", "Enjoy!"]
