Recipe Raphaella Frame-Tolmie Ingredients: • 300g ‘00’ (doppio zero) flour • 1t salt • 1T vegetable oil • 3 large eggs Directions: Place the flour and salt in a food processor with the oil and one egg, and pulse the machine for about 30 seconds. Add another egg and pulse to combine, then add the third egg and continue to pulse until a dough has formed and the mixture is thoroughly combined. Turn the dough out onto a clean work surface and knead it lightly until smooth. Divide it into four and work with one piece at a time. Wrap whatever you are not working with in cling film. Secure a pasta-making machine on the edge of a clean work surface and place it on its highest setting (so that the rollers are furthest apart). Lightly flour the first piece of dough and feed it through the machine. Fold the strip into thirds and feed through the machine a second time, dusting with a little flour after each roll. Repeat this process about eight times, until the dough is smooth and elastic, and no longer cracks at the sides when rolled. Tighten the rollers one notch and feed the dough through the machine again. Continue to tighten the rollers and, dusting with flour as you go, roll the pasta until you reach the second lowest setting. Cut the dough into a manageable length (about 30cm), then using cutters or the machine attachment, cut the pasta into the desired shape. For filled pastas, such as ravioli, fill the pasta, seal it and cook immediately in boiling salted water. For dried pasta such as fettuccine or spaghetti, cut the pasta and hang the pieces over a clean broom handle or a coat hanger. Allow to dry for about 10 minutes, or until leathery, before cooking in boiling salted water. Makes about 500g. This recipe was originally featured in the May 2012 issue of House and Leisure.