2 c  All-purpose flour*
1 tb Poppy seeds
1 tb Chopped fresh or
1 ts Dried herb, crushed,
-If desired
1/2 ts Salt
2    Eggs
1/4 c  Water
1 tb Olive or vegetable oil
4 1/2    Quarts water
1/4 ts Salt, if desired

*if using self-rising flour omit The 1/2 teaspoon salt

Mix flour, poppy seeds, 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. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING.