Little distinction is made, traditionally, in the south of France between noodle dough and pastry dough. For many a housewife, a pound, more or less, of flour, an egg, and a dribble of olive oil brought to the desired consistency with tepid water serves indifferently for the fabrication of noodles, ravioli, pies, tarts, and deep-fried, stuffed little fantasies. As such, it is neither very interesting as pasta nor as pastry. With a bit more olive oil, the pastry acquires personality and, for many, will be quite a new experience. It is best to prepare a relatively soft dough—it will absorb the necessary supplement of flour in being rolled out.