Basic recipe for fresh egg pasta dough

Ingredients

For 4 servings

• •600 g Tipo ‘00’ flour
• •6 large free-range eggs, or 12 large free-range egg yolks

Method

1. 1.Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it.
2. 2.Using a fork, beat the eggs until smooth. Mix together with the flour as much as possible so it’s not too sticky.
3. 3.Flour each hand and begin to knead. This is the bit where you can let all your emotions out, so go for it! What you want to end up with is a nice piece of smooth, silky, elastic dough.
4. 4.Cover it with clingfilm and leave it to rest for about half an hour in the fridge before rolling and shaping it.