Any pasta lover will tell you: No food on earth compares to springy, melt-in-your-mouth homemade pasta.

So next time you’re serving up a classic Italian meal, why not make your own?

Tip: No rolling pin? A wine bottle works just as well.

Then once you’ve nailed the dough, with some minor prep and a few leftover vegetables, you can whip up a rainbow of fancy-coloured fresh pasta. Now that’s impressive.

Fresh pasta recipe

Serves 4

Prep time: 30 minutes

Total time: 1 hour

Ingredients

3 large eggs

375-400g ‘00 pasta flour

Fine semolina flour, for dusting

Method

Make the pasta dough

Step 1: On a large clean surface, pour the flour into a pile and make a well in the centre.

Step 2: Add the eggs and puree into the centre of the well and, using a fork, beat thoroughly to combine.

Step 3: Gradually mix the flour into the eggs until a wet and sticky dough forms.  Using your hands or a dough scraper, begin to add more flour into the mix until the dough is firm and you can handle it easily.

Tip: You may not need all of the flour to get the dough to this point.

Step 4: Brush any remaining flour aside, and knead the dough for 10 minutes until it becomes very smooth and elastic.  Then wrap in a damp tea towel and set aside to rest at room temperature for 30 minutes.

Shape the pasta

Step 5: Divide the dough into 6 equal pieces, and cover with your damp towel or cling film.

Step 6: Lightly dust your countertop with flour and take one of the dough pieces (keep the others covered to prevent them from drying out!) Flatten into a rough rectangle and use a rolling pin to roll out the pasta into a long sheet roughly 1mm thick. If you have a pasta machine, this step will be even easier.

Step 7: Dust with a little more flour and set aside while you repeat the process with the remaining dough.

Step 8: Using a pasta cutter or sharp knife, cut the pasta sheets into 12x12cm squares.

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