Basic pasta dough

Italian 10 Mins Prep

1. Place the flour and salt into a food processor or stand mixer fitted with a paddle attachment. Add the egg yolks and enough water (or colour variation ingredient) until it forms a crumbly mixture. It should form a stiff ball when pressed together. If not, add more water. Form the dough into a flat round, wrap it in cling film and refrigerate for at least 20 minutes.
2. If you have a pasta machine, roll out the pasta using a rolling pin or flatten it with your hands.
3. Set the machine to its widest setting and roll the pasta through. Dust the pasta with flour and roll it through again, this time on the next setting, making the rollers thinner. Keep dusting and feeding the pasta through.
4. Colour variations: Green pasta: 1 tablespoon cooked, finely chopped and squeezed spinach. Red: 1 tablespoon tomato paste. Black: 1 teaspoon squid ink or activated charcoal. Purple: 1 tablespoon beetroot purée (reduced in a pan). Yellow: 1 tablespoon Spinneysfood Fine Turmeric.
5. For filled pasta, roll it to the number 2 setting; for lasagne sheets or cut pasta such as tagliatelle, roll to the number 3 setting.
6. If you don’t have a pasta machine, place the pasta on a floured surface. Using a rolling pin, flatten until 2mm thick (you should be able to see the shape or outline of your hand through the dough).
7. Cover the pasta sheets with cling film until you use them to prevent them from drying out. 

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