Step 1

1 Place flour in a mound on a work surface. Make a large well in the centre; break eggs into well (see step-by-step techniques, page 129). Using a fork, gently beat eggs, while with your other hand, reinforce the edge of the flour well to prevent any egg escaping. Continue stirring with the fork drawing in flour until the mixture is very thick; finish working in the remaining flour using your hands.

Step 2

Once flour is incorporated, knead the dough (it should be firm, not sticky) for 5 minutes or until smooth. Wrap in plastic wrap; stand for 30 minutes.

Step 3

Divide dough into six pieces. Flatten one piece with your hand until 3mm (⅛-inch) thick; dust lightly with flour.

Step 4

For machine-rolled pasta, set the pasta machine to its widest setting and feed the dough through 4 to 5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine.

Step 5

Continue feeding the dough through, without folding, narrowing the settings on the machine 1 notch at a time (the highest number is the thinnest setting), until you reach the second last setting. Place pasta sheets on a semolina dusted work surface. Repeat with remaining dough.

Step 6

Drape pasta lengths over a clean opened cupboard door or clothes drying rack ; leave for 10 minutes to dry slightly. Feed dough lengths, one at a time, through cutting attachment on the pasta machine; sprinkle lightly with semolina and place on a tray.

Step 7

Bring a 6-litre saucepan of salted water to the boil. Add pasta, stir once; cook until al dente then drain. (Fresh pasta takes from 20 seconds to 2 minutes, depending on the thickness). Serve immediately with your favourite sauce.

Step 8

Using a rolling pin, roll out dough pieces on a lightly floured surface, rolling from centre toward edges. As the dough gets thinner, rotate it 90 degrees and repeat until 2mm thick.

Step 9

For ribbon pasta, dust with semolina and roll into an 8cm-wide flat length, then cut into 5mm (fettuccine) or 1.5cm (pappardelle) wide strips.