|Whole wheat pastry flour||4 Cup (64 tbs)|
|Sea salt||2 Teaspoon|
|Unrefined olive oil||4 Tablespoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Arrowroot powder||1 Tablespoon|
Mix the flour and salt in a large bowl.
Make a large depression in the center of the flour mixture.
Mix the eggs, oil, and water.
Pour into the center of the flour.
Work flour into the liquids by hand to make a stiff dough.
Place dough on unfloured board.
Knead 10 minutes.
Wrap the dough.
Let rest at room temperature 1 hour.
Sprinkle the board with arrowroot powder.
Roll 1/4 of the dough out into a very thin rectangle.
Gently fold the rectangle in half lengthwise.
Fold in half again.
Repeat with the rest of the dough.
Cut the folded strips of dough crosswise into 1/4 inch wide pieces.
Unwind the strips.
Lay them out on clean towels to dry.
Cook after drying an hour or dry several hours longer and store, in closed containers, in the freezer.