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200g/7oz plain flour

100g/4oz semolina flour

½ tsp salt

3 eggs

1 Tbsp olive oil

Serves 4

Place the flours and salt in a large bowl and mix together. Make a hollow reservoir in the centre and crack the eggs into it and add the oil. With a fork slowly break up the eggs and draw the flour in to make a paste. Keep going until all of the flour has been mixed in and it forms a ball. If it is too damp add a little more flour and if too dry add a little more water. Knead the dough until it is soft and silky and when you press your finger into it the depression bounces out. This will take about 10 minutes (but depends on how consistently you knead). Wrap the pasta in cling film and refrigerate for 30 minutes.

When it comes to rolling the pasta you can either use a pasta machine, following the directions supplied, or alternatively roll the dough on a lightly-floured work-surface using a rolling pin. Roll the pasta, turning occasionally, until it is thin enough for you to see your fingers through it. Leave the pasta to dry in sheets or cut into shapes as desired.