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MIX FLOUR AND SALT IN A LARGE WIDE BOWL AND MAKE A WELL IN THE CENTER. PUT EGGS AND OLIVE OIL IN WELL. WITH A FORK, GRADUALLY INCORPORATE EGGS INTO FLOUR. KNEAD FOR 8 MINUTES. WRAP IN PLASTICWRAP AND REST FOR 20 MINUTES. ROLL OUT TO DESIRED THICKNESS IN PASTA MACHINE. CUT IN MACHINE OR BY HAND. HANGING UP TO DRY A LITTLE IS BEST, OR LAY ON FLOURED WAX PAPER. COOK IN HEAVILY SALTED WATER FOR 3-4 MINUTES, UNTIL AL DENTE, AND FINISH IN YOUR SAUCE. NOTE:I HAVE COME TO PREFER CUTTING WIDER NOODLES BY HAND: DUST SHEET WITH FLOUR ON BOTH SIDES AND FOLD BACK AND FORTH LIKE AN ACCORDIAN, THEN CUT INTO SLICES AND SEPARATE, DUSTING WITH MORE FLOUR AS NEEDED. |