Title: Fresh egg pasta dough
 Categories: 
      Yield: 4 Servings
 
      2 c  All-purpose flour
      1 ts Salt
      2 lg Eggs, beaten lightly
      1 tb Olive oil
 
  In a food processor combine the flour, salt, eggs, oil and 4
  tablespoons water and process until the mixture begins to form a
  ball, adding more water, 1 teaspoon at a time, if the dough is too
  dry. Process 30 seconds more to knead it.  Remove the dough from the
  processor and let it rest, covered with an inverted bowl, at room
  temperature for 1 hour.
  
  Set the smooth rollers of a pasta machine at the highest number. (The
  rollers will be wide apart.)  Divide the dough into 4 pieces, flatten
  1 piece into a rectangle, and cover the remaining pieces with an
  inverted bowl.  Dust the rectangle with flour and feed it through the
  rollers. Fold the rectangle in half and feed it through the rollers 6
  to 8 more times, folding in half each time and dusting with flour if
  necessary to keep it from sticking.  Turn the dial down one notch and
  feed the dough through the rollers without folding. Continue to feed
  the dough through the rollers without folding, turning the dial lower
  one notch each time, until the lowest notch is reached.  Roll the
  remaining pieces of pasta dough in the same manner.
  
  Use the blades of a pasta machine that will cut 1/4-inch wide strips.
  Feed one end of a sheet of pasta dough through the blades, holding
  the other end straight up from the machine.  Catch the strips from
  underneath the machine before the sheet goes completely through the
  rollers and put the cut strips lightly across floured jelly-roll pans
  or let them hang over the top of straight-backed chairs or on
  hangars. Let the pasta dry for 5 minutes, before cooking.
  
  Yield: 2 servings