Learn how to make pasta dough from the master of pasta – Theo Randall! Theo kindly let us give you a preview of this easy to follow guide from his new cookbook “Pasta”.

Serves 4

150g tipo 00 flour
50g fine semolina, plus extra for dusting
1 large organic egg
3 large organic egg yolks

Place  all  the ingredients in a food processor and pulse until they form a yellow ball of dough. At this point, the dough should have a smooth, firm but slightly sticky texture, almost like plasticine. If it seems wet, add an extra teaspoon or two of flour. Divide the dough into 2 equal balls and immediately wrap them in cling film to prevent drying out. The dough will keep in the fridge for up to 10 days. You can freeze it but I wouldn’t recommend it, since it can discolour and lose a lot of moisture on thawing.

With the rollers of your pasta machine on their widest setting, pass a piece of dough through, then fold into 3. Give it a quarter turn and pass it through the machine again. Repeat this 5 or 6 times so the gluten in the pasta is thoroughly worked, then pass it through the machine to roll out, progressively narrowing the rollers by one notch each time. Make this as thin as you feel comfortable with. The more the pasta has been worked initially, the thinner you will be able to roll it. Make sure the pasta sheet is no more than 60cm long, otherwise it will be difficult to handle and it may break.

Now cut into your favourite shape, dust with semolina and leave covered in the fridge overnight.

This recipe has been taken from Theo Randall’s “Pasta”, a fantastic cookbook on all things pasta!