INGREDIENTS

2 cups flour

2 eggs

1 tbsp olive oil

METHOD

    1. Sift flour onto a clean surface, make a well in the centre and add the eggs.

    2. Work the mixture with your hands until the dough comes together. If the dough seems quite dry add 1 tbsp of water at a time until dough becomes workable BUT NOT WET.

    3. Rub the olive oil onto hour hands and knead the dough for 5 minutes. This develops the gluten, and makes your dough “elastic”.

    4. Form a ball with the dough and divide into 2.

    5. Roll out one ball at a time with a rolling pin, to form an oblong shape.

    6. Use a pasta roller to roll the dough out further, starting at the thickest setting.

    7. Fold the dough in half lengthwise and then roll it through the thickest setting again.

    8. Now continue rolling the dough through the pasta roller, gradually decreasing the setting size, until you have thin sheets of dough.

    9. If the dough sheets get too long to handle cut it in half and continue rolling from the setting you last used.

    10. You can use the sheets as is for a lasagne or raviolli, OR you can cut spaghetti or tagliatelle by feeding the sheet through the cutter side of the pasta roller.

    11. Sprinkle with flour to prevent it from sticking together and shape into nests or hang your pastas to dry for 15 min.

    12. Cook the pasta in a saucepan of boiling, salted water for 2-3 minutes. It will cook much faster than store-bought pasta, so keep an eye on it.