• Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
• Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
• Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
• Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
• Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting.
• At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.

Tagliatelle Rolling

• Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
• To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving.

Tortellini Making

• Cut a small piece from the rested pasta dough, keeping the remaining dough covered to prevent it drying out.
• Flatten the dough slightly, then pass it through the widest setting on the pasta machine. Fold into thirds and pass through again. Gradually reduce the settings, rolling until the pasta is approximately 1mm thick.
• Lay the pasta on a lightly floured surface and cut into squares approximately 6cm wide. Work with a few squares at a time, keeping the rest covered so they stay soft and easy to seal.
• Place approximately ½ tsp of your prepared filling in the centre of each square. Avoid overfilling, as this makes the tortellini difficult to seal.
• Fold one corner over to meet the opposite corner, forming a triangle. Gently press around the filling to remove any trapped air, then firmly seal the edges. If the pasta feels dry, lightly dampen the edges with a little water before sealing.
• With the triangle’s point facing upwards, bring the two bottom corners together around your fingertip. Overlap the corners slightly and pinch firmly to join, creating a small ring. Gently ease the tortellini off your finger.
• Place on a lightly floured tray in a single layer, leaving space between each piece. Repeat with the remaining dough and filling. Refrigerate if you are not cooking them straight away.
• Bring a large pan of salted water to a gentle boil. Add the tortellini in batches and cook until the pasta is tender and the filling is cooked through. Lift out carefully using a slotted spoon and gently combine with your sauce, adding a splash of pasta cooking water if needed. Serve immediately.