INGREDIENTS

INSTRUCTIONS

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  Per
serving: 366 Calories (kcal); 25g Total Fat; (64% calories from  fat);
29g Protein; 3g Carbohydrate; 1000mg Cholesterol; 292mg Sodium  Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3  Fat;
0 Other Carbohydrates  Recipe by: Molto Mario  Converted by MM_Buster
v2.0n.

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