Ingredients
600g/1lb 5¼oz type '00' flour (available in supermarket baking sections and some delicatessens)
¼-½ tsp salt
5-6 large free-range eggs
1 tbsp olive oil
semolina, for sprinkling
Method
1. Place the flour onto a clean work surface and sprinkle with the salt. Make a well in the centre of the flour. Beat the eggs and olive oil together in a bowl and pour two-thirds of the mixture into the well.
2. Using your hands and working in a circular motion, bring the flour and egg together.
3. Gradually draw the flour into the eggs, mixing steadily to make a coarse paste. Add more of the egg mixture as needed. Bring together to form a dough.
4. Knead for ten minutes or until the dough is very smooth and elastic. Use the heel of your hand and your upper body weight to push the dough out along the work surface, then fold the dough back and press down on it with your knuckles. Give it a half turn and repeat, using a rhythmic motion. This process helps develop the gluten in the flour.
5. When the dough is silky smooth, shape it into a ball. Wrap tightly with cling film and leave to rest in the fridge for at least 30 minutes before using.
