Fresh Pasta Dough

Step 1

Place flour, eggs and oil in mixing bowl then knead Dough /2 min. Dough will appear crumbly. Bring dough into a ball, wrap in cling film and leave to rest for 15 minutes.

Step 2

On a floured surface, either with a rolling pin or with a pasta machine, roll out dough to thin (2-3 mm) rectangular shapes. Dust pasta lightly with flour to prevent it from sticking. Cut pasta in desired shapes according to the type of pasta you are making: Lasagne or ravioli : Cut dough in sheets (approx. 20 cm x 10 cm). Tagliatelle : Cut in strips (2 cm x max. 30 cm). Farfalle : Cut in small rectangles (2 cm x 5 cm) and pinch centre of each rectangle to form a butterfly shape.

Step 3

Cook pasta in a large quantity of salted boiling water (approx. 1 tsp salt per litre of water) for 3-4 minutes, depending on shape and thickness of pasta. Serve hot, with sauce as desired.