Categories: Pasta 
      Yield: 1 pound 
  
      2 c  All-purpose flour 
      2    Eggs at room temperature 
    1/2 ts Salt 
      1 tb Olive oil 
      4 tb Water 
      1    Heaping tablespoon finely 
           Ground fresh pepper 
  
  Put the flour on a flat surface and shape it into a mound.  Make a well in 
  the center and add the eggs, salt, olive oil, 2 tablespoons water, and the 
  ground pepper.  (Be sure when you grind the pepper that it isn't too large 
  or it will tear the pasta.)  Mix with a wooden spoon by combining the eggs 
  and the flour with a circular motion, taking some flour from the inside of 
  the well.  Add the remaining water and mix until it comes together. 
  Transfer the dough onto a floured board and knead it for 10 minutes.  Work 
  the dough into a ball, cover it with a bowl, and let it rest for 15 
  minutes. 
  Roll the dough (using more flour, if needed) into a cylinder about 6 
  inches long and slice into 1-inch pieces.  Flatten each piece of dough 
  with a rolling pin or the palm of your hand.  Roll dough out on a pasta 
  machine.