2 1/3 c. flour
1/2 t. salt
2 eggs, beaten
1/3 c. water
1 t. olive oil or cooking oil
In large bowl, stir 2 c. flour and salt. Make a well in center. In small bowl combine eggs, water and oil. Add egg mixture to flour mixture; stir to combine.
Sprinkle remaining flour on clean surface. Turn dough out onto floured surface and nead until smooth and elastic (8 to 10 minutes total). Cover and let rest 10 minutes.
Divide dough into 4 portions. On lightly floured surface, roll 1/16-inch thick; sprinkle lightly with flour; starting at short end, roll into a tube. cut into 1/4-inch strips; unroll.
To serve immediately, cook in slightly salted water for 2 minutes, or until done; drain.
To store cut pasta, hang from a pasta-drying rack. Dry overnight or until completely dry. Place in airtight container and chill up to 3 days. Or dry for at least 1 hour; place in freezer bag or freezer containers and freeze up to 8 months.
You may use a food processor with a steel blade. Add flour, salt and eggs to bowl. Cover and process until mixture forms fine crumbs about the consistency of cornmeal. With processor running, slowly pour water and oil through the feed tube; continue processing just until dough forms a ball. Transfer to lightly floured surface. Cover and let rest 10 minutes. Continue as above.
You may also use a pasta machine, passing the dough through until it is 1/16-inch thick. Continue as above.
OR - the way I learned to make pasta - flour was placed directly on the clean kitchen table (no bowl); you made the well in the center; cracked your eggs right on the table in the center of the well; added salt and using a fork, scrambled the eggs in the well right on the table, incorporating flour from around the edge until you could start to knead. Knead, cover, let rest, roll, cut, cook and enjoy. The fork, rolling pin and the knife used for cutting were the only things used. Been done that way for generations in my family.