Ingredients :
1. 300g (12oz.) plain flour
2. strong bread flour or durum wheat flour
3. good pinch of salt
4. 3 eggs
5. 1 tbspn olive oil
Steps To Cook :
1. Tip the flour onto your work surface and sprinkle over the salt. Make a well in the centre and pour in the eggs and olive oil.
2. Now go in with the tip of a fork bringing the flour into the eggs until you have a stiff, but not too sticky dough.
3. Using your hands, adding a sprinkle of flour to prevent sticking, knead the dough for about five minutes until it becomes smooth and elastic. Wrap it in clingfilm and put to the side to rest for an hour.
4. Cut the dough into four pieces, retain one, then re-cover the remaining three. Squeeze the dough into a rectangle roughly the same width as the pasta machine and dust with flour.
5. Set the rollers to their widest setting, then pass the dough through. Fold into three and pass through again.
6. Repeat this three or four times, then start sending the sheet of dough through on progressively finer widths until you reach about number five (2mm).
7. Now, either use the pasta just as it is for lasagne, or pass through the tagliatelli, or spaghetti rollers. Take the thickness down to number 3 (1.5mm) for ravioli.
8. Drape the pasta over the handle of a suspended wooden spoon and allow to dry for ten minutes or so before cooking.
9. Remember: fresh pasta takes only two or three minutes to cook, and the end result won't be al dente like the dried variety
