Fresh Egg Pasta Dough

This is the classic Italian recipe for fresh pasta. You can shape it in whatever shape you like, including ravioli, lasagne sheets, tagliatelle, etc. Cooking time would vary depending on the thickness, but for a 1mm thickness I would say 10 minutes in boiling water would suffice. You can vary the amount by keeping the ratio of 100g flour to 1 egg and reducing the amount of oil.

Ingredients:

Makes about 500g 

• 400g flour type '00'
• 4 eggs
• 1/4 tsp salt
• 2 tbsp olive oil

Directions:
Sift the flour into a bowl. Mix in the salt and make a 'well' in the middle of the flour. Lightly beat the eggs and put in the 'well'. Add the oil and mix well (either by hand or with a mixer on low speed with the dough hook) until combined in a dough. Knead well until smooth, cover in cellophane and leave to rest in the fridge for 30 minutes.