Pasta and Sauce

On holiday here in Tuscany, visiting our friends Ang and Andy, Saff and I have been shown how to make tasty fresh pasta. So I don't forget how, here is the *very* simple recipe.

3 eggs
300g flour
pinch of salt
a little olive oil
*Basically you have 100g for each egg.

Put everything in a bowl and mix it and kneed it. When thoroughly mixed and kneeded, cover the mixture in cling film and pop it in the fridge for half and hour.

After half and hour, roll the mixture flat [adding flour as required if the mixture is still sticky]. Now feed the mixture through a pasta roller, each time reducing the thickness setting [we ended on a setting of 5], and hang the piece of pasta up to dry.

Once dry, feed the pasta strip through the pasta machine again [this time the cutter], and hang the strips up again to dry.

When ready to cook, drop the pasta in boiling water for half a minute, then drag it out and drop it into your waiting hot source [recipesto follow soon, if I'm allowed to write it down].

And the end result is very, very tasty.