By Michelin-starred chef Andrew Pern of The Star Inn at Harome.

Makes 450g of dough


  • 300g Dallari 00 Grade Pasta Flour
  • 3 Cacklebean eggs
  • A generous pinch Maldon sea salt

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  1. Mix ingredients together thoroughly with a wooden spoon, knead with your hands – use a little more flour, if required. 
  2. The dough should be smooth and elastic after around 10 minutes. 
  3. Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife

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