Title: Fresh egg pasta
 Categories: 
      Yield: 4 Servings
 
  3 1/2 c  Unbleached all-purpose flour
           Plus 1/2 cup
      4    Extra large eggs
    1/2 ts Olive oil
 
  Make a mound of the flour in the center of a large wooden cutting
  board. Make a well in the middle of the flour and add the eggs, oil
  and any other flavoring you choose. Using a fork, beat together the
  eggs, oil and flavorings and begin to incorporate the flour starting
  with the inner rim of the well. As you expand the well, keep pushing
  the flour up to retain the well shape. Do not worry that this initial
  phase looks messy. The dough will come together when 1/2 of the flour
  is incorporated.
  
  Start kneading the dough with both hands, using the palms of your
  hands primarily. Once you have a cohesive mass, remove the dough from
  the board and scrape up any left over crusty bits. Lightly flour the
  board and continue kneading for 3 more minutes. The dough should be
  elastic and a little sticky. Continue to knead for another 3 minutes,
  remembering to dust your board when necessary. Wrap the dough in
  plastic and allow to rest for 30 minutes at room temperature. Note:
  do not skip the kneading or resting portion of this recipe, they are
  essential for a light pasta.
  
  Yield: 1 pound