200g/7oz plain flour preferably taken type 00, plus extra for custing
2 eggs lightly beaten 1 egg yolk


1.Sift the flour into a mound on a work surface. Make a 20-cm/ 8-inch well in the centre.
2.Beat the eggs and egg yolk together and place in the well. Using your fingers in a stirring motion, gradually incorporate the flour, then knead for about 10 minutes or until the dough is smooth and satiny.
3. If the mixture is too soft, add a little extra flour, if it is too firm, add a little water by running some water over your hands then kneading the dough while they are wet.
4.Shape the dough into a ball and leave to rest for at least 1 hour. It can be made 24 hours in advance and kept in the refrigerator, wrapped in cling film.
5. Roll out on a lightly floured surface, or use a pasta machine to make thin sheets by passing the dough through the rollers, starting with the widest width. Pass the dough 3-4 times through the two widest settings, folding the dough in half lengthways between each roll.
6.Continue to roll the sheets more thinly. Hang the thin sheets of pasta to dry. When they feel leathery and no longer stick when they are pressed together, they are ready to be cut into tagliatelle or lasagne.
7.If left to dry for too long the pasta will crack. It is best to cook the pasta immediately after drying and cutting by immersing in boiling salted water. If you are not going to eat the pasta right away, blanch the pasta by immersing it in the boiling water for 30 seconds.
8.Drain, rinse in cold water, and drain again then toss in a little olive oil Store in a plastic bag in the refrigerator or freeze. To cook, immerse in boiling salted water.
9.Note that fresh pasta takes only 1-2 minutes to cook until al dente, with a little bite' or texture to it.

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