Mix dry ingredients on a board forming a well in the center . Add olive oil and eggs to well. Mix with a fork by gradually blending in the dry to the egg. When it gets too stiff to use a fork, begin to knead by hand to proper consistency (should be very stiff) If necessary, add warm water in small increments.

Allow dough to rest while covered for at least 10 minutes. Using a floured board, cut off pieces of dough about the size of an egg. Flatten with the palm or your hand. Process through pasta machine by starting on the thickest setting. Roll through machine again at each progressively thinner setting to form long strips the width of your machine and the proper thickness for the desired style of pasta. (this helps to incorporate the ingredients) At this point I gently rub a small amount of flour on the surface and allow to air dry for about 30 minutes. (this makes cutting easier) Attach cutting head for the desired pasta type. Cut, lay-out on floured board, sprinkle lightly with flour and allow to dry further. Can be cooked now or rolled in freezer paper and frozen for later.

Remember, fresh pasta cooks a lot faster than the cardboard box variety. Don't over-cook. If cut with a medium width head, these make great chicken and noodles or cut thin for spaghetti.

By using 1 egg per cup of flour yields great looking and tasting slightly golden pasta. For those more health conscious, I believe that the number of eggs can be reduced and replaced with water. A little Saffron will put back the great rich looking color.

Concocted by Greg Smith Cleveland, Ohio LiveTV@en.com