|Flour||4 Cup (64 tbs)|
|Olive oil||2 Tablespoon|
|Warm water||4 Ounce|
Put the flour on a table or counter and make a nest in the middle.
Break the eggs into the nest and add the salt, oil and some of the water.
Beat this mixture with a fork, and gradually incorporate the flour into the liquid, adding more water if necessary, until a thick pastry ball has formed.
Continue mixing with the hands until no more flour can be absorbed, and the dough doesn't stick to the counter.
If the dough is the right consistency, you should be able to rub your hands together, and have the dough fall off easily in little balls.
Now, using a pasta machine, roll out the dough to the thickness you desire.
Let the pasta rest for 30 minutes, then cut into required shapes.
Cook fresh pasta for 2-3 minutes in a deep pot of boiling salted water.