Fresh pasta dough

1. Place flour and ½ teaspoon salt in a food processor. With motor running, add eggs one at a time. Continue to process until dough is elastic and firm, about 2 minutes. If dough has not combined, add 1 tablespoon water with motor running. It still may not pull together into a dough but should do easily with the hand. If it is a little wet, simply use more flour when kneading.
2. Turn dough out onto a floured surface. Knead dough lightly and wrap in plastic wrap. Rest for 30 minutes.
3. Cut dough in half. Dust work surface and rolling pin with flour. Roll dough half away from you, until it forms a long, 2-3mm thick oblong shape. As for pastry, give the dough a quarter-turn every few rolls.
4. Dust sheet lightly with flour. Fold in half and cut dough into long, 5mm wide strips.
5. To cook, drop pasta into boiling, salted water for about 4 minutes, until just tender. Drain and toss with olive oil, melted butter, grated parmesan and snipped herbs.

Tips

1. • Cut and shape the pasta either by hand or using a pasta machine.
   • The pasta can be cooked straight away, or dried and stored.