Measure flour and shake it through a sieve into a medium-sized mixing bowl (sifting aerates the flour).
Drop eggs into a small bowl or measuring cup; beat briefly with a fork to break up. Pour in the measured amounts of oil and water and mix well with the eggs. You should have 7 fluid ounces.
Pour the wet ingredients into the flour. Toss and mix everything with a fork until all the flour is moistened and starts to clump together. Lightly flour your hands, then gather the clumps and begin kneading right in the bowl, folding the raggedy mass over, pushing and turning it, then folding again. Use the kneading action to clean the sides of the bowl.
When you've formed a cohesive clump of dough, turn it out onto a small work surface lightly dusted with 1/2 tsp flour and continue kneading for 2 to 3 minutes until the dough is smooth and shiny on the outside, soft throughout (no lumps) and stretchy. If your dough seems too sticky or too hard after it has been kneaded for a minute or two, adjust the consistency with a very small amount of flour or water.
Form the dough into a disk, wrap it tightly in plastic wrap, and let it rest at toom temperature for 1/2 hour. Store, very well wrapped, in the refrigerator for a dayl or for a month or more in the freezer. Defrost frozen dough slowly in the refrigerator, and let it return to room temperature before rolling. Defrosted dough will need a bit more flour.
Cut 1 pound of dough into four pieces. Work with one piece and keep the others covered. Have a large tray or baking sheet nearby lightly sprinkled with flour, on which to lay thin dough strips. Smooth kitchen towels are also useful as resting surfaces and to separate layers. Have flour for spinkling and a knife or sharp pastry cutter handy.
Turn the knob to widest setting. Press the first piece of dough with your hands into a circly or a small rectangle, then fold it in hald and roll it through the maching two times. Fold the now elingated rectangle in thirds, turn the dough 90 degress and roll it through.
Catch the doughl fold it and roll it through again with the fold on the side. Repeat the folding and rolling six more times (total of eight) to strengthen and smooth the dough. Like kneading, this will make it more resilient and workable. Lay the first piece down, sprinkle it with a tiny bit of flour on both sides, and cover it with plastic or towel. Put the remaining pieces of dough through the same steps of rolling and folding.
Reset the rollers to the next setting. Roll the first strip through, short end in first. Let the rollers grab and move the dough -- don't push it or pull it through -- and catch it with your hand as it comes out. Roll the strip again to stretch and widen; lay the strip down on the lightly floured tray and stretch the others in the same way.
Reset the machine to the next narrower setting. Pass the first strip through once; it will lengthen rapidly, and you willl need to catch and support it as it cdomes through the rollers. Flour the strip lightly ir it is sticking to the rollers. After this pass, if the strip is 20 inches or longer, cut it crosswise in half to get two shorter strips. Lay these down (not overlapping) and dust with flour; roll and cut the other strips the same way.
Keep repeating at narrower settings until at the desired thinness. If over 15 inches and you can nearly see through the dough, you can stop if you want to. If dough rips, you can fold and reroll.
Set finished strips down, lightly floured and not overlapping, in the big trays. If necessary, use floured kitchen towel to separate layers.
As soon as you have rolled all dough pieces, you can start cutting the shapes. You can cook as soon as cut, or let them sit and dry at room temp until you are ready, but use them within a day. Lay out on trays, lightly floured and separated so they don't stick. Arrange long shapes in separate small nests and other shapes in a single layer. Pasta that has air dried will take a bit longer to cook.
To freeze cut pasta for long storage, set the nests or individual pieces in a single layer, floured and separated, on trays that fit into the freezer. After they are frozen solid, pack them in a small airtight plastic bag or container. Don't defrost before cooking; simply drop the frozen pieces into boiling water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 pound (806g)|
|Recipe Makes: 1 pound|
|Calories from Fat: 955 (46%)|
|Amt Per Serving||% DV|
|Total Fat 106.1g||142 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 58.7g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 2115mg||651 %|
|Sodium 706.1mg||24 %|
|Potassium 936.5mg||25 %|
|Total Carbohydrate 193.5g||57 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 186.8g|
|Protein 88.6g||127 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2097
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