INGREDIENTS

INSTRUCTIONS

Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a
well in the center Mix eggs, olive oil and water and pour into well.
Stir flour into egg mixture until dough forms into a ball. Turn out
onto floured surface and kneed for about 10 minutes, adding extra
flour if too moist. Kneed until dough is smooth and elastic. Cover
with towel and rest for 30 minutes. Cut into 4 portions, keep pieces
covered until used.  Get out your machine and set dial on widest
setting (1 on the Atlas).  Flatten dough ball and run through rollers
several times until smooth  (you may add a bit of flour here too). Move
rollers to next setting  and roll again once. Continue to roll until
pasta is the proper  thickness (5 or 6 on the Atlas).  You may cut
sheet in half if it's  too long. Continue with other pieces and then
put the finished sheet  aside to dry for about 3 minutes.  Attach
desired pasta cutters and  run the sheets through.  You can use right
away or spread out the pasta to dry overnight and  then freeze extra.
To cook, drop into large pot of boiling water with a bit of salt and
oil. Cook until al dente, which should only take about 2 minutes for
fresh.  A tip - be sure the dough is fairly dry, otherwise it won't cut
into  separate strands.  Another tip - You can substitute heavy cream
for the 1/3 c water for a  richer pasta. Great for fettuchini alfredo.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1324
Calories From Fat: 229
Total Fat: 25.9g
Cholesterol: 372mg
Sodium: 1313.2mg
Potassium: 451.2mg
Carbohydrates: 223.3g
Fiber: 7.9g
Sugar: 1.2g
Protein: 42.7g