|Big Daddy's Cooking with Attitude||
This recipe make about 1 pound of pasta. If using for ravioli, expect to get 40-50 small dumplings. The instructions herein refer to the Atlas pasta machine.
Lightly beat the eggs with the oil.
Mound the flour in a large mixing bowl and form a well in the middle into which you pour the egg mixture. Using a fork, gradually bring the flour in from around the inside edges of the well while incorporating the flour with the eggs. Continue until all (or at least most) of the flour has been combined with the eggs. If the mixture gets too thick to use the fork continue to mix with your fingers.
When most of the flour has been incorporated with the eggs the mixture should be moist enough to form into a ball, If necessary add the warm water a bit at a time until the ball comes together.
Place the flour ball on a lightly floured surface and kneed for about 3-4 minutes until it is smooth and elastic. Form the ball into a loaf approximately 4"x6"x1". Wrap in plastic and allow it to sit on the counter for about 30 minutes.
Cut off about 1" of the loaf (1"x1"x4") and process through the pasta roller on the widest setting (#1.) Set the roller to the next widest setting (#2) and continue processing this way until you have run the pasta sheet through setting #6.
The pasta sheet is now ready for cutting or for making ravioli. Repeat with remaining dough.
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