Pasta Dough

• 500g type '00' flour (found it in Tesco's Oldham on the baking aisle, McDougall's '00' flour for sauces and pastry)
• 5 large fresh free range eggs

Mixing by hand

Place the flour on a clean surface, make a well in the centre and add the eggs. Using a fork break up the eggs slightly and then bring the flour into the middle, mixing it around until it forms a semi-soft dough. Knead the dough hard for about 3 mins until smooth, silky and elastic.

In a mixer

Use the dough hook. Add the flour to the eggs and mix at medium speed for 3 mins or until it forms a tight dough. Remove from mixer and knead on a surface for about a minute until smooth, silky and elastic.

In a food processor

Put it all in and turn it on. Within 30 seconds will look like chewy breadcrumbs. Leave it a little longer and it will start to turn into a dough. Take it out and work it by hand for 2 minutes until smooth, silky and elastic.

Whichever way you do it, once done wrap in clingfilm and put it in the fridge for 60 minutes.

Then use a pasta machine and work smallpieces of the dough through the settings until it is 1-1.5mm thick.

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