INGREDIENTS

INSTRUCTIONS

In a food processor blend the flour, the eggs, the oil, and 1 1/2
tablespoons water until the mixture just begins to form a ball, adding more
water drop by drop if the dough is too dry. (The dough should be firm and
not sticky.) Blend the dough for 15 seconds more to knead it. The dough may
be prepared up to this point and kept covered and chilled for up to 4
hours. Let the dough stand, covered with an inverted bowl, at room
temperature for 1 hour.
To roll pasta dough: Set the smooth rollers of a pasta machine at the
highest number. (The rollers will be wide apart.) Divide each pound of
dough into 6 pieces, flatten 1 piece into a rough 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 8 or 9 more times, folding it in half each time and dusting it
with flour if necessary to prevent 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 one
notch lower each time, until the lowest or second-lowest notch is reached.
The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and
about 1/16-inch thick. Roll the remaining pasta dough in the same manner.
Yield: 1 pound
Converted by MC_Buster.
Per serving: 1160 Calories (kcal); 25g Total Fat; (19% calories from fat);
37g Protein; 192g Carbohydrate; 374mg Cholesterol; 116mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9334
Converted by MM_Buster v2.0n.

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