Pile 1 L (4 cups) of flour on a work surface and make a well in the middle. In a bowl, beat the eggs, salt, oil and water and pour the mixture into the well.
With the fingertips of one hand, work the flour down into the well, using the other hand to keep the liquid from spilling out. Work quickly for no more than 1 or 2 minutes until the dough begins to form.
When the flour and liquid are combined, start kneading the dough, making sure to incorporate any bits stuck to the work surface. Add the rest of the flour, if necessary. The dough should be soft and supple.
After 10 minutes of kneading, the dough will become smooth and elastic. Cover it with a clean cloth and let it rest 10 minutes at room temperature. Uncover, then run it through a pasta roller, following the manufacturer's directions.
Use a knife to cut the pasta into the strips or shapes you need, such as the pappardelle, lasagne and little squares used in the recipes in this magazine.
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