Ingredients (to serve 8 people)pasta-making-yarra-valley-pauline-leonard

800g continental flour, fine grade

8 large eggs

Salt

Method

  • Place flour on work surface in a mound (or in a large bowl) and add salt to taste.  Make a well in the centre of the flour.
  • In another bowl, lightly beat the eggs and pour them into the centre of the flour.
  • Gradually mix the flour into the eggs, either with your hands or a fork until all the flour is combined and a firm dough is formed.
  • Knead the dough for at least 5 minutes or until elastic and smooth.  Dust dough well with flour and cover with plastic wrap.  Set dough aside for 1 hour