Basic recipe for pasta dough

1. Pour the flour onto the work surface. Make a 'fontana' (well) and break the eggs into it. Beat with a fork and gradually add flour from the outside in.
2. Knead for about 10 minutes until you have a nice, elastic ball. Add some flour if the dough is too sticky or add water if the dough feels too dry.
3. Wrap in cling film or a sustainable, resealable plastic bag. Let rest at room temperature for about 30 minutes.
4. After resting, divide the pasta into 4 portions. Take 1 portion and put it back in the plastic bag so the dough doesn't dry out.
5. Optionally dust the dough ball with semola and roll it 3 times through the widest setting of the pasta machine, folding the dough each time.
6. Then continue rolling the dough by increasing the setting on the pasta machine each time. Stop when the thickness is between 0.5 mm and 1 mm.
7. Let the pasta sheet dry for a few minutes at room temperature and then cut into the desired shape.

Tips:

• Do not add too much flour, as this will make the pasta dough tough.
• Add water by wetting 1 or 2 hands with water and kneading further. This way, you never add too much water at once.
• The biggest enemy of fresh pasta is drying out. So always wrap well in cling film or use a sustainable plastic bag.