Pasta in Broth

Directions

1. 1
   Combine flour and salt in food processor, and pulse once or twice.
2. 2
   Add eggs and oil, and turn machine on.
3. 3
   Process until a ball begins to form, about 30 seconds.
4. 4
   Add a few drops of water if dough is dry and grainy; add a little flour if dough sticks to side of bowl.
5. 5
   You want a not-too-sticky, quite firm dough; knead by hand with a little flour if necessary to achieve that.
6. 6
   (You can wrap dough in plastic and refrigerate for up to a day at this point.)
7. 7
   When you are ready to cook, bring stock to a slow boil in a large pot.
8. 8
   Using more flour as needed, flatten or roll dough out quickly to less than 1/4 inch, then cut it into strips or shapes with a knife; add to stock.
9. 9
   Alternatively, pinch small pieces of dough directly into simmering stock.
10. 10
    Cook until pasta is tender but firm, 3 or 4 minutes.
11. 11
    Season broth with nutmeg and serve, passing Parmesan at table.