Total Calories: 212
Place flour in a large bowl make a depression in the center and add eggs and oil. Gradually stir in flour from the edges adding water, 1 tablespoon at a time, until flour is moistened enough to form a ball. On a lightly floured surface knead for 2 minutes or until smooth. Form into a ball cover with a bowl and let rest for 10 minutes. Clean work surface and flour lightly.
Knead dough for 7 to 10 minutes or until smooth and satiny. Dust lightly with flour and cover with a bowl let rest for 30 minutes. Divide dough in half keep one half covered.
On a clean floured surface roll half into a rectangle, turning frequently and stretching to desired thickness. Repeat with other half. Let rolled dough dry for 10 minutes.
Starting from short side, roll as for a jelly roll. With a sharp knife cut to desired size:
Vermicelli-1/16 -inch thick and 1/8 -inch wide
Fettuccini-1/16 -inch thick and 1/4 -inch wide
Lasagna-1/8 -inch thick, 2-inches wide and 12-inches long
Immediately unroll strips and hang from a rack or lay on lightly floured waxed paper. Let dry for 30 minutes to 1 hour or until the dough feels like soft, flexible leather. Cook immediately or refrigerate in plastic bags for a day or two until ready to cook. Freeze, if desired. Thoroughly dried pasta may be stored in airtight containers.
This Homemade Pasta recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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