In a food processor blend the flour, the eggs, the oil, and 1 1/2 tablespoons water until the mixture just begins to form a ball, adding more water drop by drop if the dough is too dry. (The dough should be firm and not sticky.) Blend the dough for 15 seconds more to knead it. The dough may be prepared up to this point and kept covered and chilled for up to 4 hours. 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 highest number. (The rollers will be wide apart.) Divide each pound of dough into 6 pieces, flatten 1 piece into a rough rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 8 or 9 more times, folding it in half each time and dusting it with flour if necessary to prevent it from sticking. Turn the 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 or second-lowest notch is reached. The pasta dough should be a smooth, long sheet about 4 or 5 inches wide and about 1/16-inch thick. Roll the remaining pasta dough in the same manner.
Recipe Courtesy of Gourmet Magazine