3 c flour 4 eggs 1 t salt
1-1/2 T olive oil 1 T lukwarm water

I mix these ingredients in my food processor until it looks
like small b-b's.

Wrap in a damp cloth and let sit for 1/2 hour.

(If you do not have a pasta they are well worth it. I have a
Marcota Atlas 150. You can get them through a trading post/supply
store. Very reasonably priced.)

Pasta machine: run through large setting fold in thirds and run
3 - 4 more times then start to decrease your setting to the desired
thickness -- we like them a little thicker just so they don't fall
apart from being so thin. My grandmother would roll her dough up
on cut at angles for her chicken noodle soup.

By hand: roll your dough out, fold and then roll again. Do this three
or until your hands get tired. Roll and cut or slice long and slender.

Cook in boiling salted water immediatly or dry and freeze in zip lock
bags for later. To dry set two chairs a part and put a dowel rod between
to hang pasta on.
Let me know how it goes and if you want to attempt my favorite spinach pasta!