|Sliced pimiento||8 Ounce, drained (2 jars, 4 ounce each)|
|Dry white wine||1 Tablespoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1 Tablespoon|
Process first 5 ingredients in a Food processor until mixture is well blended.
Turn dough out onto a lightly floured surface, and knead until smooth.
Shape dough into a ball, and place in a plastic bag; fasten bag securely.
Rest dough in refrigerator 1 hour.
Cut dough into 8 pieces, and return 7 pieces to bag.
Pat remaining portion into a 4-inch square.
Pass each portion of dough through smooth rollers of pasta machine on widest setting.
Fold dough crosswise into thirds.
Repeat rolling and folding about 10 times or until dough becomes smooth and pliable.
Move rollers to the next widest setting; pass dough through rollers.
Continue moving width gauge to narrower settings; pass dough through rollers once at each setting until 1/16-inch thickness, dusting lightly with flour, if needed.
Pass dough through desired cutting rollers of machine.
Hang pasta over a wooden rack, shape into nests, or spread on a dry tower for 30 minutes or until dry.
Combine water, 1 1/2 teaspoons salt, and oil in a large Dutch oven; bring to a boil.
Add pasta, and cook 1 to 2 minutes or until tender; drain.
Serve immediately, by itself, buttered, or with a sauce.