Fresh Pasta con Vodka Sauce

Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.

Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.