Fresh egg pasta
Photo by Tam West
- Whisk eggs with oil and salt.
- For the time-saving method, place flour in a food processor with egg mix then blend until a dough starts to form. Tip out on to the bench and knead aggressively by hand until firm, smooth and slightly silky and elastic to the touch; add a little flour if too sticky. Divide in two, flatten dough as much as possible then wrap tightly in cling film and rest in the fridge for 30 minutes. For the handmade method, tip flour on the bench, make a well then pour in egg mix. Using clean hands work the flour into the eggs until a dough begins to form. Continue to knead as above.