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.
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