Pasta dough

Preparation : 5 min	Resting : 30 min
Cooking : 3 min	Equipment :
Difficulty :	Rating : 6 rates
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Serves 4 :

4	free range eggs
2	free range egg yolks
400	g plain flour, sifted*
1	tbsp olive oil

1	Put the whole eggs and egg yolks into a bowl.
2	Place the flour in the metal bowl, close the lid and remove the cap. Run the PASTRY/CAKE programme. Slowly add the whole eggs and egg yolks, one by one, through the cap opening; wait for a few seconds between the addition of each one.
3	Add the oil; when the dough starts to form a ball, process for another 10 seconds. The dough should spring back when lightly pressed with your finger.
4	On a floured work surface, lightly knead* the dough for 30 seconds. Wrap in clingfilm and rest in the refrigerator for 30 minutes before rolling and cutting it with a pasta machine. If you do not have a pasta machine, use a rolling pin. The rolledout dough should be slightly transparent.
5	Cook for 3-4 minutes in salted, boiling water and drain; serve with your favourite pasta sauce.

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FamilyCooking

I didn't want to use so many eggs, so I used ingredients and quantities from the recipe I usually use - 300g flour, 3 large eggs, 2 tsp vegetable oil. Then I followed the instructions from this recipe. The Cook Expert does the job quickly and easily. Pasta turned out beautifully (only cooked pasta for 1minute, not 3-4).