Fresh Pasta Sheets
Put flour in a mound on work surface.
Make a well in flour deep enough to hold eggs and oil.
Add eggs, oil and salt in the well.
Slowly incoperate flour until dough forms.
Kneed dough for 10-15 mins until smooth and stretchy.
Rest in fridge for about 1 hour to rest the glutens.
Roll through pasta maker on the thickest setting.
Fold in 1/2 and run through again at least 3 more times.
Run through machine each time changing to thinner setting until desired thickness is reached. For sheet pasta (Ravioli, tortellini, cantelloni, etc.) its ready to use,
For cut pasta put on cutter attachment and run through the cutter.
Another option is to cut the pasta by hand:
Take sheet of pasta and grab flour in other hand.
Continue for the rest of the sheet.
Spread out and dust bunches with flour and let dry for 15-20 mins.
Place in an airtight bag until needed (will only keep for 1-2 days uncooked)