In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm but not sticky.) Blend the dough for 15 seconds more to knead it. Let the dough stand, covered with an inverted bowl, at room temperature for 1 hour.
To roll pasta dough: Set the smooth rollers of a pasta machine at the lowest number. (The rollers will be wide apart.) Divide the dough into 8 pieces, flatten each piece into a rough rectangle, and cover the rectangles with an inverted bowl.
Working with 1 rectangle at a time, dust the rectangle with the flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 8 or 9 more times to knead it, folding it in half each time and dusting it with flour if necessary to prevent it from sticking. Turn dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial one notch lower each time, until the lowest notch is reached. The pasta dough should be a smooth and long sheet about 3 1/2 inches wide. Roll the remaining pieces of pasta dough in the same manner.
Recipe courtesy of Gourmet Magazine