• In addition to using the standard 00 flour, I like to add some durum semolina flour (no more than 50/50 mix). 

• Traditionally the ratio of egg to flour is 1 egg/ 100g flour. I like to make the ratio with slightly more egg (to flour), this can also depend on how big the eggs are. 

• I also add an extra yolk to my mix, which I think makes the pasta that extra bit silky and gives it a little more bite.  

• Get the eggs closer to room temperature before making the pasta, I feel this helps bind the dough better compared to when you’re using cold eggs straight out of the fridge. 

• You can dust with some semolina or rice flour to stop the pasta from sticking to each other once made. 

• Once you have made the pasta, dry it for around an hour, which gives you more chance of getting the pasta ‘al dente’, and assists with the emulsification process depending on what dish you’re cooking. 

Serves: 4

• 125g 00 flour
• 125g durum semolina
• 3 Eggs
• 1 Egg Yolk
• Water (keep handy as required) 

1. Mix the Flour: Mix both durum semolina and type 00 flour into a bowl. Create a well in the middle of the flour. 

2. Eggs: Add two eggs and the yolk of the 3rd egg into the well. Using a fork, beat the eggs into a smooth consistency, and then slowly mix into the flour. 

3. Bind: Once evenly mixed into the flour, use your hands to bind the dough and form a ball. If the dough is dry add some water to help bind the dough. If too wet, add some more flour. 

4. Knead: Take the ball of dough onto a clean surface (eg. wooden board) and knead lightly for a few minutes until the dough feels right, be careful not to overwork the dough (this part is hard to explain, you’ll know when the pasta dough is ready, it should be slightly springy and smooth, the idea is want to gluten of the flour to be doing its thing). 

5. Rest the dough: Wrap the dough in glad wrap, cover with a towel, and let rest on the wooden board for at least 30 minutes, however the longer the better. 

6. Roll the dough: Once rested, cut into 3 or 4 pieces, dust with durum semolina and rub into the dough. On the first setting roll your pasta dough through, fold and roll again. Keep folding and rolling until you have a smooth silky pasta sheet. Roll through one setting at a time - on my machine I usually roll to a 6 (I roll the sheet two or three times on the last setting). 

7. Cut the pasta: Lay your pasta sheets on a wooden board or cloth, and dust with semolina. Cut into the shapes you wish. I cut into fettuccine for this particular recipe. 

8. Dry: Let dry for at least 1 hour, the longer you let the pasta dry, the longer it will take to cook and you can get it nice and ‘al dente’. 

9. Cook: for about 4 minutes to cook in salted boiling water. This can vary depending how long you let dry and what shapes you cut.