MAKING

1 In a medium bowl, sift flour with salt.

2 Create a well in the center.

3 Add in the eggs and oil.

4 Gradually pour in water and mix with a fork until well combined.

5 Form the dough into a ball.

6 On a lightly floured wooden board, turn out the dough.

7 Knead the dough until it is smooth and elastic for about 15 minutes.

8 Cover with a bowl and allow to rest at least for 30 minutes (this makes it easier to roll out).

9 Divide the dough into four equal parts.

10 Keep covered with bowl until ready to roll out or refrigerate in plastic bags.

11 On a lightly floured pastry cloth or board, roll each part into a rectangle about 16 by 14 inches and about 1/16 inch thick.

12 Work quickly, this will prevent the dough from drying out.

13 Roll up loosely, starting from the long side in the jelly roll fashion.

14 Using a thin sharp knife, cut the roll crosswise, 1/8 inch wide for fettuccine.

15 For lasagne, cut the rolled dough into strips 2 inches wide, 6 inches long.

16 For wide noodles (tagliatelle), cut into strips 3/4 inch wide.

17 For narrow noodles, cut 1/4 inch wide.

18 Unroll the noodles and wind loosely around the fingers.

19 For fresh pasta, cook immediately or freeze in plastic bags for a week.

20 To dry pasta, arrange on ungreased cookie sheets;

21 Special Family Fare let dry overnight.

22 In a glass jar, store the pasta and cover, place in a cool place.

23 In a large kettle, bring 3 quarts of water and 1 tablespoon each of salt and salad oil to rapid boil.

24 Add in the pasta and bring back to a boil; stirring occasionally with long fork to prevent sticking.

25 Cook, uncovered, just until tender, for 3 to 5 minutes for fresh pasta, 7 to 10 minutes for dried. (Do not thaw frozen pasta.) Do not overcook.

26 Drain well, avoiding rinsing.

SERVING

27 Serve as desired.