In a food processor blend flour, eggs, oil, and 1 1/2 tablespoons water until mixture just begins to form a ball, adding additional water, drop by drop, if dough is too dry. Dough should be firm and not sticky. Blend dough 15 seconds more to knead and let stand, covered with an inverted bowl, at room temperature 1 hour. Yield: 1 pound dough TO ROLL PASTA DOUGH Set smooth rollers of a pasta machine at highest number. Rollers will be wide apart. Divide dough into 8 pieces and flatten each piece into a rough rectangle. Cover rectangles with an inverted bowl. Dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 times more, folding in half each time and dusting with flour if necessary to prevent sticking. Turn dial down one notch and feed dough through without folding, turning dial one notch lower each time, until lowest notch is reached and dough is a smooth long sheet about 30 by 3 1/2-inches. Roll remaining dough pieces in same manner. TO CUT FETTUCCINE Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. Let strips dry 30 minutes. Recipe by: Cooking Live Show #CL9081 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 1|
|Calories from Fat: 497 (32%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 8.1g|
|Cholesterol 2115mg||651 %|
|Sodium 704.7mg||24 %|
|Potassium 902.8mg||24 %|
|Total Carbohydrate 169.8g||50 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 163.9g|
|Protein 85.4g||122 %|
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Calories per serving: 1536
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