2 large eggs
3/4 teaspoon salt
about 1 cup all purpose flour

Directions:
In a food processor, blend the eggs with the salt for 5 seconds, ad 7/8 cup of the flour, and blend the dough, adding the remaining flour, 1 tablespoon at a time, if necessary, until it forms a ball.

Dust the dough lightly with flour and let it rest, covered with a small bowl, for 15 minutes. Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Quarter the dough, flatten 1 piece into a rough rectangle, and cover the remaining pieces with a bowl.

Dust the rectangle lightly with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers several times, dusting it with flour if necessary to prevent it from sticking, and folding it in half each time.

Turn the dial down one notch and feed the dough through the rollers, dusting it will flour if necessary but without folding it. Continue to feed the dough through the rollers without folding it, turn the dial one notch lower each time, until the second lowest notch is reached.

The dough should be a smooth long strip 4 go 5 inches wide and about 1/16 inch thick. Roll the remaining pieces of the dough in the same manner. Let the strips of the dough dry on lightly floured jelly roll pans or hung over the top of a straight backed chair for 5 minutes, or until they feel dry to the touch but not brittle.

Feed the strips, 1 at a time, through the 1/4 inch cutting blades of the pasta machine. Feed one end of the strip through the blades holding the other end straight up and catch the fettuccine from underneath the machine before it goes through the rollers completely. Let the fettuccine dry on the jelly roll pans or hung over the back of a chair for 5 minutes.

Makes 1/2 pound.

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