Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          all-purpose flour*
   2                    to -- up to
   3      teaspoons     finely shredded lemon
                        peel
   1      tablespoon    chopped fresh or
   1      teaspoon      dried herb -- crushed,
                        if desired
     1/2  teaspoon      salt
   2                    eggs
     1/4  cup           water
   1      tablespoon    olive or vegetable oil
   4 1/2  quarts        water
     1/4  teaspoon      salt -- if desired
                        *if using self-rising flour omit
                        the 1/2 teaspoon salt

Preparation:

Mix flour, lemon peel, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour.) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick.) Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain.