|Pimiento||8 Ounce, sliced , drained (2 jars, 4-ounce each)|
|Dry white wine||1 Tablespoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Olive oil/Vegetable oil||1 Tablespoon|
1)Insert stainless steel chopping blade in bowl of food processor.
2)Combine pimiento, egg, dry white wine, flour and salt in processor, and process until mixture is well blended.
3)Place dough out onto a lightly floured surface, and knead until smooth.
4)Give ball shape to dough and place in a plastic bag and fasten bag securely.
5)Keep dough in refrigerator for atleast one hour.
6)Cut dough into 8 pieces, and return 7 pieces to bag.
7)Pat remaining portion into a 4-inch square.
8)Pass each portion of dough through smooth rollers of pasta machine on widest setting.
9)Fold dough crosswise into thirds.
10)Repeat rolling and folding about 10 times or until dough becomes smooth and pliable.
11)Move rollers to the next widest setting and pass dough through rollers.
12)Continue moving width gauge to narrower settings and pass dough through rollers once at each setting until 1/16-inch thickness, dusting lightly with flour, if needed.
13)Pass dough through desired cutting rollers of machine.
14)Hang pasta over a wooden rack, shape into nests, or spread on a dry towel for 30 minutes or until dry.
15)Combine water, 1 1/2 teaspoons salt, oil in a large dutch oven, let it boil.
16)Add pasta, and cook 1 to 2 minutes or until tender, drain.
17)Serve immediately with butter or with a sauce.