AFFILIATE_ID -1 COURSE_ID 0 COURSE_NAME -- CUISINE_ID -1 DIFFICULTY 0 DIRECTIONS By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. Cooking time: 3 to 5 minutes in boiling water INGREDIENTS DESCRIPTION all-purpose flour DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT cups QUANTITY 3 DESCRIPTION large eggs DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT QUANTITY 2 DESCRIPTION water DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT tablespoons QUANTITY 3 DESCRIPTION olive oil DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1 DESCRIPTION salt DIRECTION INCLUDED_RECIPE_ID -1 IS_DIVIDER IS_MAIN MEASUREMENT teaspoon QUANTITY 1/2 KEYWORDS MEASUREMENT_SYSTEM 0 NAME Fresh Pasta NOTE NUTRITION PREP_TIMES PUBLICATION_PAGE SERVINGS 4 SOURCE Good Eats, Alton Brown SUMMARY TYPE 102 URL YIELD