Pasta Dough

2 cups unbleached all-purpose flour, plus additional for kneading
3 large eggs
1 teaspoon water
1 teaspoon olive oil
1 teaspoon salt

In a food processor, blend all ingredients except for additional flour until mixture just begins to form a ball.  On a lightly floured surface, knead dough, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes.  Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrapped.

Using a pasta machine, roll the dough to the desired thickness. Allow the sheets to dry for 15 to 20 minutes before cutting into strips. Meanwhile, bring a large pot of water to a boil.

Cook the fresh pasta for 3 to 4 minutes, testing for doneness after 3 minutes.


From Epicurious/ Gourmet