Serves: 8

1. Mix flour and salt in medium bowl. Make a well in center of flour mixture. Add eggs, water and oil to well mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)

2. Gather dough into a ball. Knead on lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand 15 minutes.

3. Divide dough into 4 equal parts. Roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick, on lightly floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels let stand 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16 inch thick.)

4. Heat 4 quarts water (salted if desired) to boiling in 6- to 8-quart saucepan add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta. Cut crosswise into 2-inch strips for lasagna, 1/4-inch strips for fettuccine or 1/8-inch strips for linguine. Unfold and gently shake out strips. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels.

*If using self-rising flour, omit salt.

NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 140 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 55mg Sodium 160mg Carbohydrate 24g (Dietary Fiber 1g) Protein 5g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 8% DIET EXCHANGES: 1 1/2 Starch 1/2 Fat

Herb Pasta: Add 1 tablespoon chopped fresh or 1 teaspoon dried herb leaves, crumbled, to the flour mixture before adding eggs.

Lemon Pasta: Add 2 to 3 teaspoons finely shredded lemon peel to the flour mixture before adding eggs.

Poppy or Sesame Seed Pasta: Add 1 tablespoon poppy or sesame seed to the flour mixture before adding eggs.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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Chicken Tetrazzini
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Creamy Seafood Lasagna
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Homemade Pasta
Italian Chicken and Couscous
Italian Sausage Lasagna
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Linguine with Red Clam Sauce
Macaroni and Cheese
Manicotti
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PASTA COOKING CHART
Pasta Primavera
Pasta with Pesto
Ravioli with Pesto Cream
Red Clam Sauce
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Spaetzle
Spaghetti Carbonara
Spaghetti Pie
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