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1
Mix 2 cups flour and salt in bowl, reserve 13 cup for later.
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2
Make a well in the center Mix eggs, olive oil and water and pour into well.
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3
Stir flour into egg mixture until dough forms into a ball.
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4
Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist.
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5
Kneed until dough is smooth and elastic.
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6
Cover with towel and rest for 30 minutes.
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7
Cut into 4 portions, keep pieces covered until used.
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8
Get out your machine and set dial on widest setting (1 on the Atlas).
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9
Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too).
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10
Move rollers to next setting and roll again once.
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11
Continue to roll until pasta is the proper thickness (5 or 6 on the You may cut sheet in half if it's too long.
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12
Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes.
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13
Attach desired pasta cutters and run the sheets through.
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14
You can use right away or spread out the pasta to dry overnight and then freeze extra.
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15
To cook, drop into large pot of boiling water with a bit of salt and oil.
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16
Cook until al dente, which should only take about 2 minutes for fresh.
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17
A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands.
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18
Another tip - You can substitute heavy cream for the 13 cup water for a richer pasta.
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19
Great for fettuchini alfredo.
