2 c. all-purpose flour
2 lg. eggs
4 tbsp. water

Using metal blade, process flour and eggs for 5 seconds or until mixture looks like cornmeal. With motor running, pour 4 tablespoons water down feed tube and process until dough forms a ball (adjust water and flour as necessary). Turn out dough on floured surface and knead until smooth and elastic (2 to 3 minutes). Roll about 1/4 of dough at a time to desired thinness, keeping unrolled portion covered. When all dough is rolled, cut strips to desired shape by hand or machine (about 4 cups cooked pasta).