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Makes approximately 1 pound of fresh pasta
2 cups “OO” flour 1/4 teaspoon salt 2 whole eggs 1 to 3 tablespoons water
In the bowl to the food processor, pulse together the flour and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.
Divide the dough into 3 pieces. With a pasta machine, roll one piece of the pasta out to 1/8" thick. Roll the sheet through the fettuccine cutter. Cut the fettuccine into 10-inch to 12-inch strands and toss on your work surface with flour. Place a kitchen towel on a baking sheet and dust with flour. Place the fettuccine on the baking sheet. Set aside and roll out the remaining 2 pieces of pasta.
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