De­li­cious meals with the Ital­ian sta­ple

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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.

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