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Basic pasta dough
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Serves: 4 as a main course
300g super fine 00 grade pasta flour
3 large eggs
1. Put the flour and eggs in a food processor with a pinch of salt. Whizz until it forms a coarse crumb. Take a little of the crumb between your fingertips and work into a dough. It should come together easily and feel firm and a little tacky. If it's stiff and dry then add a little more beaten egg or a few drops of water. If it's soft and sticky, add a little more flour.
2. Tip the mixture onto a work surface and knead into a dough. Carry on kneading for about 5 minutes, until smooth and elastic. Wrap in cling film and leave to rest at room temperature for at least 30 minutes (or up to 4 hours).
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
This recipe was first published in July 2018.