2 eggs, beaten
1 teaspoon salt
2 cup all-purpose flour
2 tablespoons water
2 tablespoon olive oil
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, oil, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 5 minutes. Bust into chunks and roll through the pasta machine. If you lack a machine, grab a pin, flour up a flat surface, and roll it out thin and cut for your purpose. Work briskly – this stuff starts to harden relatively quickly.
I find that pasta from this recipe cooks in rapidly boiling water in about 4 minutes regardless of the form it has taken. Ravioli’s done in that time – so are lasagna noodles.