Basic Pasta Dough

Oil, salt, one egg and 100g sifted flour per serving.

Briefly beat oil, salt and egg in blender or by hand.

Gradually mix in flour until it looks like pancake mix then switch to dough hook.

Continue adding flour gradually until dough is not too sticky.

Make into pad, roll around in a bit of flour then wrap in cling wrap.

Refrigerate for at least one hour.

Prepare a cold, floured work surface.

After at least one hour in the fridge kneed by running through pasta maker on setting 1.

Fold in thirds, rotate 90 degress, flour lightly and run through again on 1. Repeat 3 times.

Gradually reduce thinkess, lightly flouring between each pass.

Follow thickness guide included with pasta maker.

Standard 8 setting guide:

1. Kneeding
2. Thinnging
3. Thick "klushi" egg noodles
4. Egg noodles, lasagna, fettucini, spaghetti, ravioli
5. Lasagna, fettucini, spaghetti, ravioli
6. Tortellini, thin fettucini, linguini fini
7. Angel hair, tortellini, thin fettucini, linguini fini
8. Angel hair, tortellini, thin fettucini, linguini fini