INGREDIENTS

INSTRUCTIONS

In a food processor combine the flour, salt, eggs, oil and 1/4 cup
water; process until dough begins to form a ball. Add more water,  only
if needed, 1 teaspoon at a time. Process 30 seconds more to  knead.
Remove dough from processor and rest, covered with inverted  bowl, at
room temperature for 1 hour.  Divide dough into 4 pieces. Set rollers
of pasta machine at widest  setting. Flatten 1 piece of dough into a
rectangle (cover other  pieces with inverted bowl). Lightly dust
rectangle with flour and  feed through rollers. Fold rectangle in half
and feed through rollers  6 to 8 more times, folding in half each time
and dusting lightly with  flour to keep it from sticking to machine.
Turn dial down one notch  and feed the dough to last setting. Repeat
with other 3 pieces.  Cut sheets of dough into equal lengths. Cover
surface of one sheet  with fresh herb leaves (stems removed). Top with
second dough sheet.  With lightly floured rolling pin, roll dough
sheets to seal. With  pastry wheel or knife, cut dough into large
shapes and dust very  lightly with flour. Transfer to parchment lined
baking sheet and dry  slightly. Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved  MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6561  Posted to MC-Recipe
Digest V1 #494 by 4paws@netrax.net  (Shermeyer-Gail) on Mar 02, 1997.

A Message from our Provider:

“Give God what’s right — not what’s left.”