Pasta Dough
500g/1lb 2 oz Italian '00' flour
pinch of salt
4 eggs
Method
1. Sift the flour and salt into a food processor and, with the machine
running, slowly pour in the eggs through the feed tube. As soon as the
mixture comes together into a dough, switch off the machine.
2. Put the dough on a lightly floured work surface and knead for 10-15
minutes until smooth and elastic.
3. Wrap in cling film and chill for one hour or so before use - if you
don't allow it to rest, the dough will be quite difficult to roll and
more likely to tear.
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