12 eggs

1/4 cup oil

1 cup milk

flour as much as it absorbs (approx. 3 lb. plus 1 lb. more while kneading)

3 tablespoons salt

Beat eggs, oil, milk and salt together in mixmaster until foamy.

Add flour until dough is no longer sticky.

Working on board, separate into 2 piles.

Knead until dough no longer absorbs flour.

Cover with pot for about 1 hour.

Knead again until dough looks shiny and feels elastic.

Cut out on machine.

Cutting for fettucini:

Put small piece of floured dough through #1 twice; then through #3; flour piece of dough and put through #5.

Then put through on first position for fettucini.

Separate and place on floured board.

Cover with dry cloth and allow to dry out, but not get too brittle.

Cook in boiling salted water.