Nothing like the taste of freshly made pasta. I  have 2 recipes that I use regularly.

The basic ingredients:

1 1/2 cups Plain Flour Sifted

2 Free Range Eggs

Sea Salt

Water

“or”

350g Plain Flour

60ml of Sunflower Oil

3 Free Range Eggs

Both recipes are fantastic. In these photos I have made a flavoured pasta with some homemade basil and walnut pesto.  You can make it by hand but it is much simpler using a the dough hook on your kitchen mixer, or the dough setting on your bread maker. Sift the flour into a bowl and season with sea salt. Add the eggs and mix on low until the flour and egg combines and forms a dough, add a splash of water at a time and mix until the dough is smooth and elastic. If you are making flavoured pasta add your pesto in place of the water. A decent teaspoon is sufficient.  Use the same method with the other recipe. Flour the dough lightly and roll through the pasta maker starting with the largest setting and keep rolling it through until you get to the thinnest setting. You should be able to see through the pasta. Once all of your sheets have been rolled, lay on a clean tea towel and let it partially dry before you roll it through the fettuccine cutter. When your pasta has dried completely store it in an airtight container until you are ready to cook it.