Fresh Pasta Dough #3

Pasta served with meat sauces is generally made from a dough that doesn’t contain eggs. It is, however, often flavoured with saffron or cuttlefish ink – and this recipe also works well with other flavourings, including nettles. The recipe can be halved successfully, but if a recipe calls for less than 300 g of pasta dough, don’t try making a smaller quantity; just freeze any excess dough and then thaw it in the fridge overnight before using.