1. In a large bowl stir together 2 cups of the flour and salt. Make a well in center of flour mixture. In a small bowl combine eggs, the water, and oil. Add egg mixture all at once to flour mixture; stir to combine.

2. Sprinkle a clean work surface with the remaining 1/3 cup flour. Turn dough out onto floured surface; knead until smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes. Divide dough into four portions.

3. On a lightly floured surface, roll each portion into a 12-inch square. Lightly dust both sides of dough square with additional flour. Let stand, uncovered, 20 minutes; cut as desired. If using a pasta machine, pass each portion through machine according to the manufacturer's directions until 1/16 inch thick, dusting dough with flour as needed. Let stand; cut as desired.

4. To serve pasta immediately, cook in a large amount of boiling salted water until al dente, stirring occasionally; drain. Cook fettuccine or linguine 1 1/2 to 2 minutes, bow ties or lasagna noodles 2 to 3 minutes, and ravioli or tortellini 7 to 9 minutes.

5. To store cut pasta, spread it on a wire cooling rack or hang it from a pasta-drying rack or clothes hanger. Let dry up to 2 hours. Place in an airtight container and store in the refrigerator up to 3 days. Or dry pasta at least 1 hour; place in a freezer bag or airtight container and freeze up to 8 months.

Food Processor Directions:

Place steel blade in a food processor. Add the 2 1/3 cup flour, salt, and eggs; cover and process until mixture resembles fine crumbs. With processor running, slowly pour the water and oil through feed tube. Continue processing just until dough forms a ball. Transfer to a lightly floured surface. Cover and let rest 10 minutes. Divide dough into four portions. Continue as directed in Step 3.

To Make Ahead:

Prepare as directed through Step 2. Wrap dough in plastic wrap and place in an airtight container; freeze up to 3 months. Thaw completely in the refrigerator; continue as directed in Step 3.

Herbed Pasta:

Prepare as directed, except stir 2 tablespoons snipped fresh basil, thyme, or sage or 1 teaspoon dried basil, thyme, or sage, crushed, into the flour mixture before adding egg mixture.

Spinach Pasta:

Prepare as directed, except increase flour to 2 3/4 cups, reduce water to 1/4 cup, and stir 1/4 cup cooked spinach, well drained and finely chopped, into egg mixture before adding to flour mixture.Per 1 cup cooked pasta: 294 cal., 10 g total fat (1 g sat. fat, 0 g trans fat), 85 mg chol., 269 mg sodium, 54 g carbo., 2 g fiber, 10 g pro.Daily Values: 21% vit. A, 1% vit. C, 3% calcium, 22% ironExchanges: 3 1/2 StarchOther: 1 g monounsaturated fat, 1 g. polyunsaturated fat, 0 g sugar

Ravioli or Tortellini:

To shape ravioli, cut rolled dough into 2-inch-wide strips. Leaving a 1/2-inch margin around the edges, place about 1 teaspoon desired filling at 1-inch intervals on one strip of dough. Using a pastry brush or your finger, moisten dough with water around the mounds of filling. Lay a second strip of dough over the first. Using the side of your hand, press the pasta around each mound so that the two moistened strips stick together. Using a fluted pastry wheel or sharp knife, cut pasta between mounds to separate into individual ravioli.To shape tortellini, cut rolled dough into circles with a 1 1/2-inch round cutter; reroll scraps as needed. Place 1/4 teaspoon desired filling in center of each circle. Fold circle in half to make a half-moon; press edges of dough together with fingers to seal, moistening with water if needed. Place index finger against the fold; bend tortellini around your finger, bringing the outer two corners together. Press one corner over the other, moistening with water if needed and pinching firmly to secure. Let dry a few minutes before cooking.