(Also see the step-by-step sequence overleaf.) Once you get the knack of feeding the dough through the rollers you will be cranking out fresh pasta with the best of them. Seek out Italian imported double zero (00) flour or use a high-protein bread flour for best results. The basic dough given here is made very quickly in a food processor, is cheap and suitable for a wide range of uses. As it is easy to handle and dries quickly, it is particularly suitable for ravioli.
Sift the flour into a food processor, add the eggs and blitz until it balls.
Transfer to a floured surface and knead for 5 minutes, until smooth, elastic and shiny, shaking on more flour if it sticks. Cling-wrap the dough and refrigerate for 1 hour before use. You can leave it for up to 3 hours but no longer, or it will become too solid to work with.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.