Egg Pasta Fettuccine


3 cups sifted flour
5 eggs
1 teaspoon oil
Pinch of salt


Measure flour into a large bowl; make a well in the center. Beat eggs, oil, and salt – pour into well. Stir until dough holds together. 

Turn dough onto a well-floured board. Knead until smooth and elastic (about 10 minutes); wrap in a damp cloth. Let stand 30 minutes, roll dough 1/8-inch thick on well-floured board. Cut dough into 1/2 inch wide strips. 

Let dough dry 2 to 3 hours. 

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