Make Your Own Pasta - It's Easy!

Homemade Egg Pasta
2 1/3 c. flour
2 eggs
1 tsp. of a dried crushed herb - basil, marjoram, or dillweed
(or pick your favorite herb)
1/2 tsp. salt

1/3 c. water
1 tsp. olive oil or cooking oil

With knife blade in processor, process flour, eggs, herb, and salt until mixture is cornmeal consistency.
Pour water and oil through feed tube and process just until it forms a ball, remove, cover and let rest 10 minutes. Divide into quarters and roll 1/16" thick. Let rolled out dough stand out 20 minutes so surface dries slightly and then cut into desired width. Let dry at least 1 hour and then put in moisture proof container. Label and freeze up to 8 months.

I made this just a few days ago. After I made the dough I cut it in half, rolled each of them out, and making two pieces just a bit smaller that 9 x 13 for lasagna. (I used basil in the dough.) I boiled each piece, al dente, separately for about 5 minutes.
You could easily make your own homemade ravioli with this dough.