Directions

1

In a large mixing bowl, add the sifted flour, salt and pepper.

2

Whisk the flour, salt and pepper together. Make a well in the flour mix.

3

Carefully add the eggs one by one, to not let the egg run into the flour.

4

Slowly whisk the egg into the flour, using the whisk to knock small portions of flour at a time into the eggs. Continue to do this until the mixture is combined. Remove any built up mixture from the whisk and add to the bowl.

5

Using clean, jewellery free hands, pull the dough together in the bowl. Knead into a rough ball.

6

On a clean surface, tip any leftover flour from the bowl onto the bench. Place the dough ball on the floured surface and continue to knead the ball until it’s smooth and elastic.

7

Note: Add extra flour to the benchtop if the mixture is sticky after kneading. If the ball seems quite dry, wet your fingertips and continue to work the dough until it is smooth and has elasticity.

8

Roll the ball on the bench, gently using the palm of your hand to smooth the ball – approximately 2 minutes.

9

Cut the dough ball into four equal portions. Re-roll each portion separately, as described above.

10

Dust the bench with extra flour. Use a large rolling pin to roll the dough out piece by piece, as thin as possible (just when it looks like it’s going to start breaking, or you can almost see through to the bench top).

11

Use a sharp, clean knife to square off the edges of the pasta.

12

Cut strips off the rolled out pasta dough, as thin or as wide as desired.

13

Carefully place the pasta strips on to a large sheet of grease proof paper.

14

In a large pot, three quarters fill with tap water. Add a dash of extra virgin olive oil and salt.

15

Bring the pot to the boil.

16

Once the pot has reached a rolling boil, add the pasta.

17

For al dente, remove the pasta from the water once it floats.

18

Rinse the pasta lightly in a colander, serve immediately with your favourite gluten free, dairy free and sugar free sauce.