INGREDIENTS

INSTRUCTIONS

In a food processor combine the flour, salt, eggs, oil and 4 tablespoons
water and process until the mixture begins to form a ball, adding more
water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds
more to knead it. Remove the dough from the processor and let it rest,
covered with an inverted bowl, at room temperature for 1 hour. Set the
smooth rollers of a pasta machine at the highest number. (The rollers will
be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a
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 6 to 8 more times, folding in half
each time and dusting with flour if necessary to keep 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 lower one notch each time, until the lowest notch is
reached. Roll the remaining pieces of pasta dough in the same manner. Use
the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one
end of a sheet of pasta dough through the blades, holding the other end
straight up from the machine. Catch the strips from underneath the machine
before the sheet goes completely through the rollers and put the cut strips
lightly across floured jelly-roll pans or let them hang over the top of
straight-backed chairs or on hangars. Let the pasta dry for 5 minutes,
before cooking. This recipe yields 2 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6515 broadcast 04-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-09-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.

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