Instructions

1. Directions by hand- Sift together the dry ingredients onto a clean surface. Make a well in the center and add the eggs and oil. With a fork, slowly incorporate all eggs and oil into the flour mixture. You work in a circular motion, slowing adding in more flour from the sides until it forms a dough. When the dough it almost formed, you can start working it with you hands. You need to knead the dough for at least 10 to 15 minutes until the dough it smooth but not sticky. It should feel like a babies bottom! (that\'s what they always taught us in culinary school) Let the dough rest for at least 30 minutes then cut it into golf ball size pieces. Flatten the dough and roll through a pasta machine until you get the consistency of your preference. I like to go all the way to notch 7 on the pasta machine but some people prefer their pasta thicker and go till 5 or 6. Once you have your pasta sheets you can either cut them by hand to make free form pasta or put them through the pasta machine for your desired shape.
2. Directions using a food processor- Place all ingredients in the processor and pulse together until it forms a dough. Knead the dough for 5 to 10 minutes till smooth and bounces back to the touch, then wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes then cut into golf ball size pieces to roll out. Roll out by hand or with a pasta roller and cut to the shape of your liking.
3. Cook the pasta in boiling salted water for 2 to 4 minutes, depending on the texture you prefer and serve with your favorite sauce! Enjoy!