FRESH EGG PASTA

If I’m making a small amount of pasta I tend to mix it by hand (or pulse roughly in a food processor, then knead until smooth). Otherwise I use a mixer with a dough hook. For each egg I use roughly 100g flour. I prefer to work with a drier dough: it’s harder to knead and put through a pasta machine, but it’s easier to handle and to dry. This amount serves four very generously.

Instructions

1.	Put the eggs and flour into a food processor and pulse until it comes together roughly.
2.	If the dough feels sticky to touch, add a little more flour. Knead until smooth, about 3-5 minutes.
3.	Divide the dough in two, wrap in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
4.	Roll out using a pasta machine starting at the thickest setting, dusting the surface with a mix of flour and semolina as required.
5.	Roll out once, fold the sheet into three, turn a quarter, then roll through again.
6.	Repeat this twice more.
7.	Move down to the next setting and roll out 3 times, reducing the machine setting until you reach the thinness you require.
8.	For tagliatelle and pappardelle I stop at the second to last setting; if making ravioli go to the last setting.
9.	If making pappardelle cut the dough into 2.5cm widths; for tagliatelle use a machine or cut into 1cm widths.
10.	Dust with semolina flour and put on tray or hang on a rack until ready to use.