3 eggs

1 tbsp (15 ml) vegetable oil

1 tbsp (15 ml) water

1 cup (170 g) fine durum wheat semolina (see note)

1 cup (150 g) unbleached all-purpose flour

1/4 tsp salt

In a bowl, whisk together the eggs, oil and water, and set aside.

In a food processor, combine the semolina, flour and salt. With the processor running, add the egg mixture and process for 30 seconds. The dough should be coarse and sticky. It should not form a ball. If the dough is too dry, add 1 tbsp (15 ml) of water, or as needed.

Place the dough on a work surface and press the pieces together. Knead for 1 minute or until smooth. Cover in plastic wrap and let rest for 30 minutes at room temperature.

On a lightly floured surface, divide the dough into 4 pieces and shape into rectangles, covering with plastic wrap. Run 1 piece of dough through a pasta machine, lightly dusting with flour if it becomes too sticky. Continue running it though the machine, gradually narrowing the gap between the rollers, until setting 7. Lightly flour the dough.

Gently roll up the sheet of dough and cut crosswise at 1/8-inch (3 mm) intervals for spaghetti, 1/4-inch (1 cm) intervals for fettuccine, or 3/4-inch (2 cm) intervals for pappardelles. Unravel the pasta and set aside on a lightly floured baking sheet. Repeat with the remaining dough.

In a large pot of salted boiling water, cook the pasta for 2 minutes or until al dente.

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