Pasta Dough (500 g = 1 lb)
300 g flour (10 oz)
1 tb olive oil
Put the flour on a board and make an indentation in the middle, in
which go the eggs and the oil. Knead, starting from the middle,
slowly incorporating more flour. The dough has to be flexible, not
sticky, not too hard. Wrap in foil and let rest for 30 to 40 minutes.
Divide in 4 pieces, run through the pasta machine and let dry on