Pasta – An Imperia Pasta Machine is recommended for this recipe. – all purpose flour, salt, egg (beaten), water, olive oil, In a large bowl, combine 2 cup flour and the salt. Make a well in the center of the flour mixture. In a small bowl, combine eggs, water and oil. Pour the egg mixture into the flour well. Stir gently to combine.; Sprinkle a large board with 1/3 cup flour. Turn the dough out onto the floured surface. Knead the dough until it is smooth and elastic (about 10 minutes total). Cover the dough with a clean towel and let it rest for 10 minutes.; Divide the dough into six equal portions. On the board, press each portion into a small rectangle to fit in the Imperia pasta machine. Pass each portion through the machine, gradually reducing the adjustment to render 1/16th inch thick dough.; With our machine, we start with the thickest pass through, then step down two clicks and then finish the third pass through at the second to the thinnest setting.
To serve pasta immediately, cook it according to the cut of the pasta. For spaghetti, we boil it for two minutes, linguine three minutes and sheets for cannelloni, three to four minutes.; To store cut pasta, hang it from a pasta-drying rack or spread it on a wire cooling rack. Let the pasta dry, then place it in an airtight container and chill for up to three days. Or place dried pasta in a freezer back for up to four months.; –