Recipe information
Yield
Makes about 3/4 pound
Ingredients
2 cups "00" (soft wheat) flour* or cake flour (not self-rising) plus additional for kneading
2 1/2 large eggs
1 tablespoon olive oil
1 to 2 tablespoons water
*available at specialty foods shops and by mail order from Dean & DeLuca,
Preparation
Step 1
In a food processor blend all ingredients except water with a pinch salt until mixture begins to form a ball. If mixture is too dry, add enough water, a little at a time, to form a stiff dough.
Step 2
On a lightly floured surface knead dough until smooth and elastic, about 8 minutes. Pasta dough may be made 2 hours ahead and chilled, wrapped well in plastic wrap.
