Paul Gayler's little book of pasta & noodles [antikvár]

Fresh pasta is available from Italian delicatessens and high street supermarkets, but if you have time it is fun and tastier to make it at home. The basic dough is simple to make, and keeps for up to 3 days in the fridge or 1 month in the freezer.home-madeoasta250g '00' pasta flour pinch of salt 2 large beaten eggsplus 1 large beaten yolk 1 tablespoon olive oil 1 tablespoon watermaking the doughSift the flour and salt on to a clean work surface, forming it into a mound, then make a well in the centre with your fingers. Pour the beaten eggs into the well, add the oil and water, then gradually mix the flour in towards the centre with your fingertips until all the ingredients have been combined into a paste.Alternatively, put all the ingredients into a food processor and blend to mix for just a few seconds. Take care not to overwork the dough.Gather the dough into a neat ball and knead for 4-5 minutes until it is smooth and pliable. Cover with clingfilm and leave to rest in the fridge for 1 hour.rolling the doughFor lasagne sheets it is possible to roll out the pasta by hand with a rolling pin. Use a plain knife or plain pasta wheel to cut the dough into rectangles. For all other