INGREDIENTS

INSTRUCTIONS

In a food processor blend flour, eggs, oil, and 1 1/2 tablespoons water
until mixture just begins to form a ball, adding additional water, drop by
drop, if dough is too dry. Dough should be firm and not sticky. Blend dough
15 seconds more to knead and let stand, covered with an inverted bowl, at
room temperature 1 hour.
Yield: 1 pound dough
TO ROLL PASTA DOUGH
Set smooth rollers of a pasta machine at highest number. Rollers will be
wide apart. Divide dough into 8 pieces and flatten each piece into a rough
rectangle. Cover rectangles with an inverted bowl.
Dust 1 rectangle with flour and feed through rollers. Fold rectangle in
half and feed through rollers 8 or 9 times more, folding in half each time
and dusting with flour if necessary to prevent sticking. Turn dial down one
notch and feed dough through without folding, turning dial one notch lower
each time, until lowest notch is reached and dough is a smooth long sheet
about 30 by 3 1/2-inches. Roll remaining dough pieces in same manner.
TO CUT FETTUCCINE
Using blades of a pasta machine that will cut dough into 1/4-inch wide
strips, feed one end of a sheet of dough through blades, holding other end
straight up from machine. Catch strips from underneath machine before sheet
goes completely through rollers and arrange cut strips across lightly
floured jelly-roll pans or let them hang over tops of straight backed
chairs. Let strips dry 30 minutes.
Recipe by: Cooking Live Show #CL9081
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998

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