2 c. unbleached flour
2 tbsp. olive oil
2 eggs
Water

1. Put the flour into a large mixing bowl; make a well in the center, add the eggs, olive oil, and about two tablespoons of water. Mix ingredients into each other with a fork until the eggs are no longer liquid. Use fingertips or hands to incorporate the rest of the flour; moisten with more water if necessary, (the exact amount of water depends upon the size of the eggs and the absorbency of the flour), the dough should be fairly firm and somewhat dry.

2. Knead the dough on a lightly floured surface for about 15 minutes, or until smooth and elastic.

3. Form into a ball, place under an inverted bowl and let sit for at least 30 minutes, (this will help the dough to stretch when rolling).

4. To roll: Divide the dough in half; leave one half underneath the bowl. Roll out on a slightly floured surface, first in one direction, then in the other to form a rectangle. Dividing again in half will make the rolling easier when the sheet becomes large; keep the half not being rolled well floured and under a dish towel, or under the bowl, to prevent drying. When the sheet is almost translucent, it is ready to be cut.

5. To cut: Dust the sheets with flour to prevent any sticking. Use only one sheet at a time, keeping the others covered. Roll the dusted sheet loosely from the edge like a jelly roll. With a sharp knife cut the roll into thin slices, (1/2 inch for tagliatele - 1/4 inch for fettuccine). Unroll each noodle carefully, and place flat on a dish towel or hang over a broom stick suspended between two chairs.

6. These may be cooked immediately, (plenty of boiling water with a little oil added to prevent sticking), or dried for future use, (dried flat or over broom stick). Serve with sauce, or olive oil and grated Parmesan.