5 c. flour
3 lg. eggs
2 tsp. oil
1 c. water (more or less)

Mix together adding water as needed to make dough firm and not sticky. Let rest 1/2 hour. Butter top and let set 10 more minutes. Roll out on floured surface and cut into desired shapes, strips, etc. Dry for 45 minutes on flat surface. Pasta will be softer than store bought. Drop into rapidly boiling, salted water. Cook al dente (until done). Dough can be frozen, after drying stage. Do not thaw before cooking.