Although good-quality fresh pasta is easily available at the shops, making your own pasta is fun and the results are delicious.

Basic pasta mix for 3-4 servings:

• 350g flour, sieved (strong Italian 00 variety is best if you can find it)
• 4 medium eggs, beaten
• 1 tablespoon extra virgin olive oil

Arrange the flour in a pile on a clean work surface and make a hole or well in the middle.

Pour the eggs and oil into this well and start drawing in the flour from around the pile until the dough reaches a breadcrumb consistency.

Once the mixture is well combined, knead the dough for 5 or 10 minutes until it feels smooth and elastic and is not sticky.

Wrap in Clingfilm and rest for one hour.

Lightly flour the worktop and the dough and roll out until you have a very thing, translucent layer.

Using a clothes dryer or similar hanger arrangement, drape the pasta and leave to dry before you cut it into shapes.

To cut, dust the layer of dough lightly with flour, then lift one edge carefully and roll the dough into a long, flat cigar shape.

Cut into strips, widths differ for tagliatelle, fettucine or spaghetti.

Unroll the strips and hang again to dry for a while before cooking.

Alternately, make filled pasta by laying a sheet of dough over a ravioli tray.

Place a teaspoonful of filling into each recess and then cover the tray with another sheet of dough.

Cut between the rows of ravioli and press the edges of each piece to seal.

Of course we have a great range of pasta machines to make life easier for you.