Classic egg pasta dough

Method

1. Sift the flour with a good pinch of salt onto a clean work surface in a mound. Make a large well in the centre using the base of the sieve. Crack the eggs into a jug with the oil, whisk to combine, then pour the mixture into the well.
2. With your fingers, gradually incorporate the flour into the beaten egg mixture. Make circular stirring motions and bring increasing amounts of flour into the centre of the mound. When the dough has come together and has a good texture it’s ready, so you may not need all the flour.
3. Once the flour has been incorporated, knead the dough as if you’re making bread – it needs to be smooth and silky, and spring back to the touch. If the dough is too dry and cracks start to appear, add 1-2 tbsp water and knead for a bit longer. If the dough is too wet and sticky, add a little flour. Wrap well in cling film, then chill for 30 minutes.
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4. Once the dough has rested you can roll it, by hand or with a pasta machine. For both methods, first cut the dough into quarters, then roll/run through the machine piece by piece. Wrap the rest tightly in cling film to keep it moist.
5. Once it’s rolled, cut into ribbons, as thickly as you like. Or use to make other
   easy shapes such as ravioli.