• 2 1/4 cups flour
• 1/2 cup cilantro (coarsely chopped)
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 8 teaspoons water
• 2 teaspoons olive oil

Beat the eggs and add the oil and water. In a separate bowl, stir together the flour, cilantro and salt. Make a well in the center of the dry ingredients and pour into it the egg mixture. Mix well, then knead on a floured surface until it is smooth and elastic. Divide the dough into four balls, let rest covered with a towel for five minutes. One at a time, roll a ball out on a floured surface until it becomes a very thin sheet. Make noodles one of two ways: use a pastry wheel to cut into strips, or roll up the dough into a log and cut it into equal-size slices, then immediately unroll the slices. For fresh pasta, cook immediately. To dry for use later, hang the noodles on clothes hangers until completely dry - this usually takes about 12 hours. Package in cellophane bags. Can be stored for up to a year if kept in a dry place.