INGREDIENTS

INSTRUCTIONS

Sift together the flours and salt and pour out on a clean, dry board. Shape
into a mound, then make a well in the center with the "walls" of the flour
even all around. Crack the eggs into the well and add the oil. Using a
fork, mix the flour together with the egg mixture, keeping the "well"
intact by cupping one hand around the wall of flour while you brush flour
from the top of the wall into the well, incor-porating it into the egg
mixture.  The mixture of eggs and flour will get very sticky; keep
incorporating flour with the fork while you con-tinue to confine the flour
with your other hand so it doesn't scatter itself all over the working
surface.  (You won't be able to get all the flour incorporated, and some
flakes of the mixture won't be absorbed, but don't be concerned with this
small amount---you'll have plenty of pasta.)
When you have incorporated all the flour you can into the egg mixture,
sprinkle with the water.  This may make the mixture sticky. Sprinkle with a
little more flour---just a little---so you can handle the dough, and mix
the dough vigorously with your hands.  When the dough is smooth and
elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a
damp towel, and let rest for 30 minutes to an hour.
Divide the dough into eight. Roll out as thin as possible---start at the
thickest setting your machine allows, and run each piece through many
times, each time setting the machine one notch thinner. The dough will
shrink back a little, so roll it thinner than you want it. Run through the
cutters, or cut with a knife into the desired shapes, and place on waxed
paper until ready to cook. If storing, allow to dry and wrap in plastic.
Keep in a cool, dry place.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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