1¾ cups plus 2 Tbs. unbleached flour
3 extra large eggs
Put the flour in a large bowl and make an indentation in the center. Mix up the eggs and pour into the indentation. With a fork, gradually pull the flour into the egg. When the dough is a rough mass, transfer it to a floured work surface. Knead the dough, sprinkling with more flour, if sticky. Work the dough until it forms a smooth, elastic ball, about 10 minutes. Dust with flour, wrap in plastic and let rest about 30 minutes. Roll out to 1/4 inch, wrap about 1/4 of dough around rolling pin and stretch eight times turning 1/4 turn in between each. Roll out from middle until dough is 1/8 to 1/16 inch thick. Now roll about 1/3 into rolling pin and stretch outward. Roll pin toward you while still stretching outward until dough is all wrapped up. Unwrap, make a quarter turn and repeat until dough is less than 1/16 inch thick. You should be able to see your hand through it. Place on towel and let dry slightly. Cut into 3/4 inch strips, then cut into small squares. Boil in salted water with 1 Tbs. vegetable oil until soft. Drain.