Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              large  eggs
  2        tablespoons  chopped fresh rosemary leaves
                        or
  2          teaspoons  dried rosemary leaves
  1         tablespoon  grated lemon peel -- plus 1 teaspoon
  1         tablespoon  olive oil -- and vegetable oil
     1/4      teaspoon  salt
  3 1/4           cups  all-purpose flour

Preparation:

Hand Mixing: Beat eggs, rosemary, lemon peel, oil and salt in large bowl with wire whisk unto smooth. Add flour. Mix thoroughly with fork until dough forms. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.) Knead on lightly floured surface for 5 to 10 minutes, or until smooth and elastic. Cover with plastic wrap or aluminum foil. Let stand for 15 minutes. Food Processor Mixing: Place eggs, rosemary, lemon peel, oil and salt in food processor. Cover and process until smooth. Add flour. Cover and process for about 10 seconds or until dough leaves side of bowl and can be pressed together with fingers. Remove dough from bowl and press into a ball. Cover dough with plastic wrap or aluminum foil. Let stand for 10 minutes. Prepare: Roll out the pasta dough to prepare for desired style of pasta.

Nutritional Information:

241 Calories (kcal); 5g Total Fat; (18% calories from fat); 9g Protein; 39g Carbohydrate; 117mg Cholesterol; 102mg Sodium