Pasta Dough

[Pastry, Pasta and Batters]

NOTE FOR ALL PAST RECIPES USE STRONG '00' FLOUR IF AVAILABLE

450g/1lb strong '00' flour

4 large eggs

1 tablespoon oil

1. Sift flour onto a wooden board. Make a well in the centre and put in eggs and oil.

2. Using the fingers of one hand, mix the eggs and oil and gradually draw in flour, to make a very stiff dough.

3. Knead until smooth and elastic (about 15 minutes). Wrap in cling film and place in a cold place for 1 hour.

4. Roll out 1 small piece at a time until paper thin. Cut to required shape.

5. Allow to dry (unless making ravioli), for at least 30 minutes before cooking.