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.