| 1 | Mix dry ingredients on a board forming a well in the center add olive oil and eggs to well. |
| 2 | Mix with a fork by gradually blending in the dry to the egg. |
| 3 | When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff) if necessary, add warm water in small increments. |
| 4 | Allow dough to rest while covered for at least 10 minutes. |
| 5 | Using a floured board, cut off pieces of dough about the size of an egg. |
| 6 | Flatten with the palm or your hand. |
| 7 | Process through pasta machine by starting on the thickest setting. |
| 8 | Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta. |
| 9 | (this helps to incorporate the ingredients) at this point i gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes. |
| 10 | (this makes cutting easier) attach cutting head for the desired pasta type. |
| 11 | Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further. |
| 12 | Can be cooked now or rolled in freezer paper and frozen for later. |
| 13 | Remember, fresh pasta cooks a lot faster than the cardboard box variety. |
| 14 | Don"t over-cook. |
| 15 | If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti |
