• 300g (2 Cups) Plain Flour (I use Italian 00) – plus extra for dusting
• 1½ tsp Salt
• 3 Large Free-Range Eggs

Place the flour and salt into the food processor and turn it on. Add the eggs, one by one, and process for a couple of minutes, allowing the mixture to come together into a ball.

Remove the dough from the food processor and knead by hand for a further 2-3 minutes.

If the dough is too stiff, wet your hands with a little water and continue to knead… repeating with more water if necessary.  If the dough happens to be too wet/sticky, dust the board with a little flour and continue to knead… repeating with more flour if necessary.

Wrap the dough in cling wrap/film and refrigerate for 1 hour.

Cut the dough into 4 equal portions and then portion by portion, flatten each piece into a rectangle and dust with a little flour. Keep the remaining portions wrapped in the cling wrap/film while you’re working. Using a pasta machine, roll each portion through the widest setting about 4-5 times, folding in thirds each time before you feed it back through. Now, using the dial, reduce the setting by 1 turn and feed the pasta through again. Continue reducing the setting each time, making the dough thinner and thinner until you reach the thickness you require.

• For Angel Hair Pasta – Roll to the thinnest setting (usually 8)
• For Spaghetti/Linguine/Ravioli – Roll to the 2nd or 3rd thinnest setting (usually 6 or 7)
• For Lasagne Sheets – Roll to the 3rd or 4th thinnest setting (usually 5 or 6)

Allow the pasta sheets to dry for about 10 minutes on a rack, before cutting (either by hand or using a cutting attachment) each pasta sheet to the width you require.