Pasta all’Uovo

• 400 g Italian ‘00’ flour, plus extra to dust
• 4 large, very fresh eggs
• large pinch of salt

Pile the flour in a mound on a surface and make a well in the middle. Break the eggs into the well and add the salt. Stir the eggs into the flour, with a fork at first, and then with your hands, until it forms a coarse paste. Add a little more flour if too moist.

Now knead the pasta dough, either using a pasta machine or by hand, until it is smooth and workable, not too soft but not too