Basic pasta dough

Put the flour, eggs and a pinch of salt in a food processor and whizz until it starts to clump. Tip onto a lightly floured surface and knead to a stiff ball, working it until it is smooth. Divide into 2 and wrap in clingfilm. Chill for an hour.

Flatten one piece to about ½ cm with a rolling pin then pass it through the widest gauge on a pasta machine, fold it in half then reroll and fold seven times in all until it is roughly rectangular in shape and the surface looks shiny. Cover with clingfilm. Repeat with the other piece of dough.

Now roll each piece of dough out by passing it through the pasta machine, dropping the width setting each time until it is as thin as you want it. Check on the last rolling that the pasta isn’t shrinking back once you have rolled it, if it is, roll it another couple of times on this setting. Keep the piece you are not working on covered. Once the pieces are rolled out, cut into strips for tagliatelle or sheets for lasagne or shaped pastas.

Cook straight away in salted boiling water for 2-3 minutes. If you’re worried about your pasta sticking, sprinkle with semolina flour or polenta but don’t use ordinary flour or it will turn gluey when you cook it.