In a food processor blend flour, eggs, oil, and 1 1/2 tablespoons water until mixture just begins to form a ball, adding additional water, drop by drop, if dough is too dry. Dough should be firm and not sticky. Blend dough 15 seconds more to knead and let stand, covered with an inverted bowl, at room temperature 1 hour.

To Roll Pasta Dough

Set smooth rollers of a pasta machine at highest number. Rollers will be wide apart. Divide dough into 8 pieces and flatten each piece into a rough rectangle. Cover rectangles with an inverted bowl.

Dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 times more, folding in half each time and dusting with flour if necessary to prevent sticking. Turn dial down one notch and feed dough through without folding, turning dial one notch lower each time, until lowest notch is reached and dough is a smooth long sheet about 30 by 3 1/2-inches. Roll remaining dough pieces in same manner.

To Cut Fettuccine

Using blades of a pasta machine that will cut dough into 1/4-inch wide strips, feed one end of a sheet of dough through blades, holding other end straight up from machine. Catch strips from underneath machine before sheet goes completely through rollers and arrange cut strips across lightly floured jelly-roll pans or let them hang over tops of straight backed chairs. Let strips dry 30 minutes.