How to make fresh pasta (pasta fresca)

MAKES Enough long pasta for 4 as a main, 6 as a starter 200g ‘00’ flour, plus a little extra if necessary 2 large free range eggs

The standard recipe for fresh pasta calls for 1 large egg to every 100g (31/2 oz) of ‘00’ flour.

For dusting, use coarse semolina as it acts like tiny ball bearings which don’t stick to the pasta.

Using a food processor. Put the flour and eggs into a food processor and whizz to combine just until it starts to come into a ball of dough. Tip onto the table and knead until smooth. Rest the dough once made (see step 3).

1 Pour the flour into a mixing bowl and make a well in the middle. Crack the eggs into the well. Using a table knife, gradually combine the flour into the eggs, starting with the flour, around the eggs and working your way out. Keep mixing the egg and flour until they form clumps of dough.

2 Use the fingertips of one hand to incorporate any remaining flour, bringing everything together into a ball of dough. Try to squash all the crumbs of dough into the ball, but discard any that don’t make it. Remove the dough from the bowl and place on a floured work surface. Knead by flattening and folding it for around 5-7 mins. Add a little more flour if it is sticky, but only enough to stop it sticking to your hand. The dough should form a soft but firm ball that bounces back to the touch when prodded. If the dough becomes really dry and has lots of cracks, wrap it in cling film and leave for 30 mins. It will become soft and the lumps of flour will be absorbed into the egg.

3 Leave the pasta to rest covered in cling film for 20 mins at room temperature or for up to a day in the fridge. This allows the dough to relax and makes it easier to roll out through a pasta machine or by hand.