INGREDIENTS

INSTRUCTIONS

For Pasta: ==========  Place 3 cups of flour on your work surface.
Make a well in the  center of the flour.  Beat the eggs together with
the salt and pour into the flour well.  Stirring the eggs with your
fingertips, gradually incorporate the  flour. When about half of the
flour has been incorporated, drizzle 1  teaspoon of olive oil over the
egg-flour mixture and stir it in.  Use a little of the remaining 1/2
cup of flour to rub any sticky bits  from your fingers.  Continue to
add the unincorporated flour  alternately with warm water, until you
have worked in all of the  flour and just enough water to form a mass
that is supple but not  sticky.  Knead the mixture until very smooth
and silky (about 10 minutes)  adding flour if it becomes sticky, or a
little warm water if it  becomes too firm. Cover and let rest for 30
minutes.  Go on to the next recipe and prepare the Duck in sauce.
Source:  New York's Master Chefs, Bon Appetit Magazine  :  Written by
Richard Sax, Photographs by Nancy McFarland  :  The Knapp Press, Los
Angeles, 1985  Chef:  Lidia Bastianich, Felidia Restaurant, New York
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 62mg
Sodium: 122mg
Potassium: 101mg
Carbohydrates: 55.8g
Fiber: 2g
Sugar: <1g
Protein: 9.6g