How to make
Sift the flour on a counter, make a well in it and beat the eggs and oil. Gradually, stir in a large spoonful of dough. You need to get the dough tight, if necessary, use less water. Shape the dough by kneading for about 20 minutes. The end result should be elastic dough that can be pulled.
Let it rest for 30 minutes, covered with a towel. Divide the dough into 4 balls and roll out into a sheet with a thickness of 1 mm. Then fold in the middle repeatedly, until similar to the initial ball. It is good to repeat this procedure once more.
At the last phase, the balls are melted again and cut into desired pasta shapes - long strips (fettuccine), or simple squares (pasta fresca). Sprinkle lightly with flour, collect it in a bunch and is ready for cooking.
