1. Make a well in the centre of the flour and break the eggs into it. (I use a big mixing bowl, but it's easier to do this directly on the bench)
  2. Mix the eggs with a knife or wooden spoon and keep them moving at all times.
  3. Slowly bring in the flour until you have a kneedible dough (takes around 5 minutes)
  4. Kneed the dough for at least 5 minutes.
  5. Wrap dough in gladwrap and sit aside for 30mins.
  6. Keep dusting flour and turning and flipping and dusting. Roll out till you can start to see your fingers through it or you start to get concerned when flipping it
  7. Fold/roll in from both sides. Use a sharp knife (I actually use a pizza cutter) to cut thin strips. then using the blunt edge of the knife pick up the pasta from the middle and it will all fall out into strips
  8. Fresh pasta only takes 3-4 mins to cook and should be tossed in olive oil after cooking
  • Katt 31 Dec, 2009

    left over flour can be sieved and used while rolling and the bits can be used as croutons in soup)

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