Fresh pasta dough

Step 1

Place plain flour, eggs and extra virgin olive oil into mixing bowl and knead Dough /2 min. The dough will appear crumbly. Transfer dough onto a lightly floured silicone bread mat or work surface and shape into a ball. Wrap in silicone bread mat or plastic wrap and allow to rest for 15 minutes.

Step 2

Using a pasta machine or a rolling pin on a lightly floured silicone bread mat or work surface, roll out dough into thin rectangles (approx. 2-3 mm thickness). Sprinkle extra flour onto pasta to prevent it from sticking. Cut into desired shapes according to the type of pasta you are making: Lasagne or ravioli : Cut dough into sheets (approx. 20 x 10 cm). Tagliatelle : Cut into strips (2 x 30 cm max). Farfalle: Cut into small rectangular shapes (2 x 5 cm) and pinch centre of each rectangle to form a bow tie shape.

Step 3

Cook pasta in a large quantity of salted boiling water (approx. 1 tsp salt per litre of water) for 3-4 minutes, depending on shape and thickness of pasta. Serve hot, with sauce as desired.