- 300g strong white flour
- 3 eggs
- 1 tbsp olive oil
- Place the flour in a food processor and pulse briefly. Add the eggs and oil and process for 2 to 4 minutes until the mixture resembles fine breadcrumbs.
- Place the mixture on a lightly floured worktop and knead for 1 minute ─ it should be quite stiff and hard to knead. Wrap well in clingfilm and leave to rest in a cool place for 1 hour.
- Cut the dough into 2 pieces and use a rolling pin to roll each piece out to about 5mm thick. Set your pasta machine to its widest setting then fold one piece of the rolled pasta in half and pass it through the machine. Refold and roll 7 times on the same setting until you have a rectangular shape about 8 x 18cm. Repeat with the other piece of rolled pasta.
- To roll the pasta ready for use, continue to pass each piece through your machine, decreasing the setting each time until the required thickness is reached.