Fresh Egg Pasta (Pasta Fresca All'uovo)

Pour the flour and salt into a food processor.

Beat the eggs with the oil. With the processor running, slowly pour the egg through the feed tube.

Continue to mix until the dough comes together and forms a ball. If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.

Remove the dough from the food processor and knead for 10 minutes on a floured work surface. If the dough is too sticky, work in a little extra flour.

10 minutes

Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.

30 minutes

Remove from the fridge and knead it some more until it has warmed to room temperature.

Divide the dough into 2 balls.

Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.

Rotate the dough 90º and roll across its width.

Rotate 90º and roll some more. Keep turning and rolling until the dough is paper thin.

If at any time the dough begins to stick, lift it carefully and flour the work surface.

Dust the rectangle of rolled dough lightly and let it rest for 10 minutes.

10 minutes

Roll it up from the shorter side into a roulade (jelly-roll) shape.

With a sharp knife, slice the roll into even strips as follows: 3 mm (⅛ inch) wide (tagliarini)

6 mm (¼ inch) wide (fetuccine and tagliatelle)

100 mm (4 inches) wide (lasagna)

Cut the dough into roughly 3 equal pieces.

On its widest setting, feed each piece of dough through the machine 5 or 6 times, folding it in thirds between each rolling, until smooth, shiny and elastic.

Set the machine to the second setting and feed a portion of the dough through.

Set the machine to the third setting and roll the dough through again.

Keep changing the setting and rolling until the dough is about 1 mm (1/16 inch) thick.

Use the appropriate attachment to cut the pasta into strips.

Hang the pasta over a clean broomstick handle to dry, supported on the backs of two chairs. Or place on waxed paper or clean tea towels.

Homemade pasta may be cooked immediately or wrapped, well floured, in cling wrap and refrigerated for up to 24 hours.

24 hours

Cook fresh pasta in 6–8 litres of water for 5–10 minutes or until al dente.

5–10 minutes