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Basic recipe

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Makes around 600 g (enough for 4 as a main course)

Step 1
The resulting dough is kneaded for about 10 minutes, allowed to rest, and then rolled out and passed through a pasta machine.

Step 2
I cut the finished sheets into tagliatelle, and cook them for a couple of minutes in a pan of boiling, heavily salted water, and then drain and sample.

Step 3
Rather than simply passing the dough through a pasta machine, both Angela Hartnett and Giorgio Locatelli fold it back in on itself halfway through the process, and repeat to give a more evenly rolled finish.

Step 4
Mix the flours and the salt and shape into a volcano on the work surface, or a wooden board.

Step 5
Make a well in the middle, and pour in two thirds of the eggs.

Step 6
Using your fingertips in a circular motion, gradually stir in the flour until you have a dough you can bring together in a ball, adding more egg if necessary.

Step 7
Knead for about 10 minutes until it is smooth, and springs back when poked, wetting your hands with cold water if necessary.

Step 8
Divide the dough in two and wrap in a damp cloth.

Step 9
Allow to rest for about an hour in a cool place.

Step 10
Roll out the first ball of dough on a lightly floured surface until it is about 1cm thick and will go through the widest setting of your pasta machine comfortably.

Step 11
Put it through each setting twice, then fold it back in on itself, and repeat the process, cutting it in half when it becomes too long to handle.

Step 12
Store the other half under a damp cloth until you're ready to continue working on it.

Step 13
Curl into portion-sized nests and leave on a floured surface, under a damp cloth, while you repeat with the rest of the dough.

Step 14
Bring a large pan of well-salted water to the boil, add the pasta, in batches if necessary, and cook for a couple of minutes, stirring occasionally to keep it moving.

Step 15
Serve immediately.