Homemade Pasta

Source:

Submitter: Anie N. Minogue (cailleach@juno.com)
Approx. 41 cents per pound (cheaper if you buy flour in 25 lb. bags)

3 c. flour
2 eggs (3 if w/o yolks, add yellow food coloring if desired)
1/2 c. water (may substitute spinich juice, beet juice, etc. for flavors
1 T. oil

Mix together into stiff dough. Roll out as thin as possible. Cut to desired shape and width. Hang long noodles on a wood bar or clean metal coat hanger to dry. Noodles that will not hang should be spread out on the counter and turned occasionally to allow even drying. Dry at least 1 hour before cooking. Store uncooked noodles in refrigerator or freezer.

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