While their is an enormous amount of fresh and dried pasta now available at the supermarket , if you're keen to make your own, here's my recipe.

Ingredients

• 4 cups high grade or premium flour
• 5 eggs
• 2-4 tblsp olive oil
• 1 tsp salt

Method

Food Processor Method

1. Put the flour and salt into a food processor fitted either with the metal blade or the plastic blade and process for about 30 seconds to sift the flour.
2. Beat the 5 eggs and olive oil together well.
3. With the motor running gradually pour the egg mixture down the feed tube as fast as the flour can absorb it, but no faster. When all the flour has been incorporated and the mixture forms a firm but not dry ball in the processor, process for a further 30 seconds (you may need to add a little more flour or oil as flour absorption rates will vary)
4. Remove from the processor and bring to a ball on a floured bench. Cover with plastic wrap and set aside for 30 minutes to relax.

Rolling and Shaping

1. Divide the dough into four equal portions and keep those that you are not working with wrapped so that they do not dry out.
2. Roll the dough out on a lightly floured board as thinly as possible. You will need to work as quick as possible to prevent the dough from drying out and cracking.
3. When the sheet is uniformly thin allow it to dry out for 30 minutes by hanging it over the back of a chair. Then roll the dough up into a sausage shape and cut the dough into the desired thickness of strips eg. vermicelli or fettuccini. Alternatively cut into lasagne sheets if wished. You do no have to dry the dough out before cutting but it helps prevent the dough sticking together when rolling and cutting.
4. Once the pasta has been cut it can be lightly dusted with flour and hung until dry and then kept in a cool place for up to one week. It is best not to keep homemade pasta for more than three days in a fridge.