Name: Fresh Taglierini Pasta
Cook time: 40 min
Total time: 40 min
Yield: Makes about 3/4 lb
Ingredients: 2 cups unbleached all-purpose flour plus additional for kneading and rolling; 3 large eggs; 1 tablespoon water; 1 tablespoon olive oil; pasta machine

Cook's notes:

• Cut pasta as soon as all sheets are rolled out—if pasta becomes too dry and brittle, taglierini will break. (The softer the pasta sheets are when cutting, the more flour you will need to keep the taglierini from sticking together before cooking.)
• If keeping for longer than an hour, chill uncooked taglierini (up to 24 hours).

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