3 1/2 c. all-purpose flour
1 Tbsp. salt
1 Tbsp. Mild or Mild-Med Extra Virgin Olive Oil
About 4 to 5 Tbsp. water (give or take)
Blend the flour and salt together. Add the eggs, oil and half of the water. Mix slowly, adding more water as needed until the dough can be formed into a ball that holds together. Don't let it get too wet or it will be hard to work with. Knead for about three minutes, or until the dough is smooth and elastic. Cover with a clean tea towel and allow to rest for thirty minutes. Divide the dough into 4 parts. Roll each part out on a lightly floured board so that it will fit through the #1 setting on your pasta maker. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes. Rub a light coating of flour on the dough. Put the dough through the #1 setting about 5 times or more. Change to a #2 setting and put the dough through that setting two or three times. Change to a #3 setting and put the dough through that setting. Continue to make the dough thinner until it is as thin as you want it. Cut into desired shapes and allow to rest for a few minutes more. Place in salted, rapidly boiling water and cook until done, 2 or 3 minutes.
*Tested in Pasta Cooking Class