Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour* |
| 1 tablespoon | Poppy seeds |
| 1 tablespoon | Chopped fresh or |
| 1 teaspoon | Dried herb, crushed, If desired |
| ½ teaspoon | Salt |
| 2 \N | Eggs |
| ¼ cup | Water |
| 1 tablespoon | Olive or vegetable oil |
| 4½ \N | Quarts water |
| ¼ teaspoon | Salt, if desired |
*if using self-rising flour omit The ½ teaspoon salt Mix flour, poppy seeds, herb and ½ teaspoon salt. Make a well in center of flour mixture. Mix in eggs, ¼ cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic.Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.)Heat 4-½ quarts water to boiling. Stir in ¼ teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT ¾ CUP EACH); 140 CALORIES PER SERVING.