300g 00 flour
1tsp olive oil
Measure all ingredients in the food processor and blend until it starts to come together. Alternatively, measure flour onto the bench, make a well in the centre and add the whisked eggs and salt. Using your fingertips start mixing the flour into the eggs a little at a time. Continue drawing the flour into the eggs until the mixture has loosely ome together.
Tip out on the bench and knead until smooth. Shape into a round, flat disk (this will make it easier to roll later). Wrap in plastic wrap and place in the fridge for 30mins.
After resting cut the dough into three pieces and roll through a pasta machine to the thickness you desire for your finished dish.
Tip: one egg, 100g flour and a smidge of oil makes a perfect portion of pasta for one serving for one person. This makes it really easy to work out how much to make an serve for a group ie the recipe above makes enough pasta for three people.
Tip: For spaghetti, linguini and fettucini we find that a final thickness of the second or third to finest is perfect. For lasagne and filled pastas, take it a little thinner as you want a finer pasta and less 'chew' (and in the case of filled pasta you will doubling the layer).
- Tags: mains