Serves six

Ingredients

400g of 00 flour

4 large eggs

Method

Sift the flour on to a clean, dry work surface and make a well in the centre.

Whisk the eggs together and place 75 per cent of the mixture into the well. Gradually bring the dough together with your finger tips, drawing the flour into the egg mixture until it forms a ball. Add a little more flour if the mixture is too sticky.

Clean down your work surface and your hands and then you are ready to start kneading the dough. Lightly flour the work surface and start to knead with the heel of one hand, stretching and turning the dough after each knead. Work the dough for about 10 minutes until it is smooth and elastic.

Wrap the dough in cling film and allow it to rest for half an hour, but preferably overnight.

It is now ready to roll out using a rolling pin or pasta machine.

Top tips then making fresh pasta

- Whisk the eggs well before adding to the flour

- The more eggs you add to the dough the crispier it will be when cooked

- Don’t add all the whisked egg at once (add 75% then add more as/if needed)

- Wet your hands when kneading the dough if you feel it is too dry. This will stop you adding too much water and making the dough too soft

- Knead the dough by hand for 10-15 minutes. Avoid over-kneading the dough as it will become brittle

- Ensure you rest the dough for at least 30 minutes, but ideally overnight, before rolling

- Ensure the dough is not thicker than the width of the pasta machine rollers at any time. Use a rolling pin to flatten the dough then adjust the roller width as you go

- Fold the dough at least four times while rolling to strengthen it

- Keep any dough not in use covered either with a damp cloth or in cling film to stop it drying out

- Use water when you want to stick pieces of dough together. It is lighter when cooked than eggwash

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