Fresh Fettuccine


2 1/2 cups all-purpose flour
3 eggs
1 TBS vegetable oil
1 tsp salt

Put the flour and salt into the bowl of the food processor. Add the oil and one egg and pulse the machine for 30 seconds. Add the second egg and pulse the machine a few times to mix. Add the remaining egg and continue pulsing until the dough is thoroughly mixed (1-2 minutes, the dough will not form a ball). Turn the dough onto a work surface and press it into a ball.

Using a metal spatula, cut the dough into 4 pieces of equal size. Set the pasta machine rollers on the widest setting. Flour one piece of dough lightly (cover the remaining dough with plastic wrap) and feed it through the rollers. Fold the dough strip into thirds or quarters, then feed it through the machine rollers again, dusting with flour if the dough sticks. Repeat this folding and rolling process 7-10 times to knead the dough, until it is smooth and elastic. Tighten the rollers one notch and feed the dough through them. Continue rolling the pasta dough, tightening the rollers one notch each time, ending with the narrowest setting. Lightly dust the dough with flour if necessary so it does not stick to the rollers. Hang the sheet of pasta over wooden dowels (or a clean broom handle) and dry 5-10 minutes, or until the pasta has a leathery look. Meanwhile, roll the remaining pieces of dough through the machine.

Cut the dried pasta sheets into 12 inch lengths. Fit the handle into the wider of the machine's cutters and feed one sheet of dough through the machine. As the fettuccine strips emerge, catch them in your hand. Toss the fettuccine with a small amount of flour and loosely coil it into a bundle. Repeat with remaining dough and place the coils on waxed paper to dry for 1-2 hours. When ready to cook, fill pot with water and 1 tsp salt. Bring water to a boil, add pasta and cook 2-3 minutes, stirring to keep pasta from sticking. Drain pasta in a colander and rinse.