BASIC PASTA DOUGH
By Michelin-starred chef Andrew Pern of The Star Inn at Harome.
Makes 450g of dough
INGREDIENTS300g Italian “00” pasta flour
3 large Cacklebean Eggs
A generous pinch of Maldon Sea Salt
- Mix ingredients together thoroughly with a wooden spoon, knead with your hands – use a little more flour, if required.
- The dough should be smooth and elastic after around 10 minutes.
- Rest for 15 minutes, then roll and cut using a pasta machine or hand-cut with a large chopping knife