Makes enough for 6 people
- 300g plain flour
- 3 eggs
- water
Sift the flour into a pile on a work surface, make a well in the centre and crack the eggs into the well. Using the tips of your fingers (the dough is sticky at first), slowly draw the flour from the outside into the centre, mixing with the eggs to form a ball. If the dough is too dry, dampen your palms or sprinkle with a little water. Knead until smooth and elastic – divide the dough in two if difficult to work. Cover the bowl with a clean tea towel or clingfilm, and leave to stand a room temperature for 1 hr.
Lightly flour the work surface, roll out the dough until paper thin and cut to the required size (about 7.5 x 13cm). Alternatively, use a machine for cutting pasta – these are widely available.
The pasta can be coloured or flavoured with a variety of ingredients – well-drained, finely chopped tomatoes (red), cooked spinach, finely chopped and squeezed very dry (green), squid ink (black) or grated lemon rind.
