Basic Pasta

Preparation info

  • Serves


    As a First Course
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About


  • 450 g/1 lb strong flour
  • ½ teaspoon salt


Sift the flour with the salt into a processor. Process with the eggs and enough oil to give a crumbly dough. Gather together the dough to form a ball, wrap in clingfilm and leave to rest in the fridge for at least 30 minutes.

If you don’t have a processor, work the eggs into the flour and salt by hand, gradually adding enough oil to give a firm dough. Knead on a lightly floured surface