Homemade Pasta (for Noodles)

(Mary Jane Scouten)

Note from Cella:  Noodles are great made with this recipe.  Instead of cooking them in water, try using chicken broth, or beef broth.  You can thicken the broth and serve the noodles with cooked chicken pieces or chunks of beef.

2 cups white flour
1/2 teaspoon salt
2 eggs, beaten
1/2 cup water
1 teaspoon olive oil

Place flour in a large mixing bowl, make a well in the flour and mix in all other ingredients until stiff dough is formed.  Knead pasta dough on a floured surface until it is smooth and elastic.  Let dough rest for 10 minutes.  Divide into quarters.  Either roll out and cut into desired shapes, or put through pasta machine.  If you are not going to cook immediately, hang over a chair back on a towel to dry.  To cook fresh pasta, put in boiling water for 1 1/2 to 2 minutes, be sure to check as fresh pasta cooks much faster than dried boxed pasta.  If you want flavored pasta, you can put up to 2 teaspoons of basil or some other spice in with the flour.