4 tablespoons water (cold)
4 teaspoons olive oil (extra virgin)
2 teaspoons salt
4-8 Cups white flour
Recipe can be doubled, tripled, etc. I usually make a LOT and store in the fridge.
Combine the first 4 ingredients and whisk together well with a fork.
Add 1/2 C flour and mix with fork until all lumps are gone.
Keep adding flour little by little until a non-sticky ball is formed. (You will use between 1 & 1-1/4 C of flour,
depending on the humidity, etc.
Knead WELL about 10 minutes. Add light coating of flour as needed, until a firm ball is formed.
Allow it to sit for 30 minutes.
Cut off Billiard ball-sized pieces and roll them out flat on a well-floured board.
Fold thrice (3X) and cut noodles with a sharp knife roughly 4 mm. thick.
Stretch out pasta and let dry (either hanging or on a plate) for a few minutes up to an hour.
Cook in a pot of boiling, salted water for 2-3 minutes or until the pasta floats to the top.