Ingredients

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

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Method

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