Delicious meals with the Italian staple
Makes about 500g 300g 00 or doppio zero flour 1 tsp salt 1 tbsp vegetable oil 3 large eggs Place flour and salt in a food processor with oil and one egg and pulse for 30 seconds. Add another egg, pulse to combine, then add the third one and continue to pulse until a dough forms and the mixture is well combined. Place the dough on a work surface and knead lightly until smooth. Divide into four parts and work with one piece at a time. Wrap whatever you are not using in cling film. Secure a pasta-making machine and place it on the highest setting so the rollers are furthest apart. Lightly flour the first piece of dough and feed into the machine. Fold the strip into thirds and feed into the machine a second time, dusting with a little flour after each roll. Repeat this process eight times until the dough is elastic and no longer cracks at the sides when rolled. Tighten the rollers one notch and feed the dough into the machine. Continue to tighten them and roll the pasta until you reach the second-lowest setting. Cut into a manageable length, then, into desired shapes.
☞ For filled pastas such as ravioli, fill the pasta, seal and cook immediately in boiling salted water. For dried pasta such as fettuccine or spaghetti, cut the pasta and hang the pieces over a clean broom handle or a coat hanger. Allow to dry until leathery before cooking in boiling salted water.