Basic Egg Pasta

Sift the flour(s) onto the bench in a mound and make a large well in the centre. Put the eggs,
salt and oil in the well. Mix the liquid ingredients together with a fork and then gradually start to
incorporate the flour until the dough becomes like a thick batter. Continue mixing the flour and
dough together with your hands, to form a ball. Scrape up any remaining flour and sift to remove
any lumps of dough. Retain this flour to use during the rolling process.
Knead the dough until it is smooth and starting to feel elastic, about 2-3 minutes. The rest of the
kneading will be done by the machine.

To roll pasta by machine
The machine must be clamped firmly to a bench or table. Divide the dough in two. Wrap one half
in plastic wrap. Flatten the other half into a rectangle, and dust well with flour.

Knead: Set the rollers on the pasta machine to the widest setting and pass the dough through with
one hand, while turning the handle with the other. Fold the dough in three and press together
firmly to remove any air. Pass through the widest setting again. Repeat this process 8-10 times until
the dough is smooth and elastic.

Stretch: Now pass the dough through the rollers, each time moving the rollers until you have
reached the narrowest setting. Do not fold the dough again. Flour the dough between each
successive rolling. Pull the pasta to its full length and cut or use as desired.