Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if its too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it wont cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo.
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|Serving Size: 1 Serving (1115g)|
|Recipe Makes: 1|
|Calories from Fat: 529 (19%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 16.9g||84 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 2115mg||651 %|
|Sodium 712.8mg||25 %|
|Potassium 1406.1mg||37 %|
|Total Carbohydrate 436.5g||128 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 419g|
|Protein 124.7g||178 %|
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Calories per serving: 2821
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