Sarah and Simons Silky Pasta Dough Recipe

Using 3 cups of plain flour and 1 teaspoon of salt, make a wee mountain on the bench. Make a well and add four eggs and two tablespoons of olive oil. Gradually mix using your fingers, taking a tiny bit of flour from the walls without letting the liquid escape. Once combined, work the dough hard-nuts until it becomes a very silky dough that holds its form. Wrap the dough in gladwrap and leave to sit for at least 1/2 an hour to allow the gluton to relax.

Cut the ball in half and rewrap one half to prevent the dough from drying. Flour the bench and form the ball into a flat rectangle and run through the pasta maker on the widest setting. Keep processing the dough until you reach the smallest width, then fold the length in half as many times as you can before repeating the processing cycle. This helps to work the dough and keep it silky.

Dry the dough for as long as you like.

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