This recipe requires a pasta roller – either a hand roller machine, or a pasta-roller attachment for a mixer like a Kitchen Aid. Makes about 600g fresh pasta – enough for 6 good size 100g portions of spaghetti or tagliatelle.
- Separate the 2 egg yolks from their whites and place in a bowl. Break in other 4 eggs and mix with a fork.
- Sift 420g of flour and a pinch of salt on a clean work surface and make a well in the centre. Put the eggs and olive oil into the well. Gradually work in the flour from around the eggs until completely amalgamated. Add a little more flour if mixture is too sticky after mixing, or a little bit of water if it is still very dry and floury.
- Turn out the dough on a lightly floured surface and knead the mixture using the heel of your hand for between 12 and 15 minutes, until it feels silky and smooth, and quickly springs back when pressed with a finger. Set a timer - those minutes will take longer than you think!
- Cover ball of dough with clingfilm and rest the dough in a cool place for at least 30 minutes before cutting.
- Divide the dough into 8 pieces and cover with cling film to stop them drying out.
- Take the first piece of pasta dough. Flatten it with your fingers, and work it through the pasta machine: start from the widest setting (1), and then fold dough sheet over, rotate and put it through again the other way up. Repeat this process 4 times to finish kneading this piece of pasta dough.
- Then change machine to next setting down (2), and put the pasta dough through once. Narrow the setting by one each time and repeat, until the rolled dough is appropriate thickness for tagliatelle (usually the second narrowest setting on your pasta roller).
- Lay each sheet of past dough on a clean tea towel or hang on a pasta stand to start drying, while you repeat steps 6 and 7 with each of the remaining even pieces of pasta dough.
- Once the pasta has had 15 minutes to start drying, cut into tagliatelle or spaghetti by passing each sheet of dough through the relevant pasta-cutting attachment of your machine. Place cut pasta on a tray sprinkled with flour or semolina, tossing it around to cover the pasta and stop it sticking.
- Use scales to portion the pasta strands into six batches (of about 100g each). You may have extra, depending on how much flour you ended up using.
- Either use immediately, or freeze individual portions of pasta in sealed freezer bags until required. Freshly made egg pasta should not be stored in the fridge overnight as it is likely to discolour.
- 'tipo 00' is a special kind of very finely milled Italian plain white flour that is the most suitable flour to make pasta. It is available in 1kg packages in good supermarkets, alongside other flours. It is not a brand name, simply a description - like 'wholemeal' or 'strong white'.
- Make more pasta than you need and then store extra portions in the freezer for a quick meal another day.
- Three great sauces to serve with home-made pasta are spaghetti with puttanesca sauce, the classic carbonara and tagliatelle with a creamy mushroom, white wine and garlic sauce.
- You could use the two leftover egg whites to whip up a batch of meringues - they last for ages in an airtight container.