Pasta Fresca Toscana

Combine the flour and salt directly on a large pastry board or work surface. Make a well in the centre of the flour. In a small bowl lightly beat the eggs with the oil and pour the mixture into the well.

Gradually draw in the flour from the inside wall of the well with a fork, beating in the same direction. Use your free hand to protect the outside wall of flour until the wet mixture is well integrated with the flour.

When the mixture becomes too stiff to work with a fork, use your hands to form it into a soft ball.

With a pastry scraper, sweep up the flour left on the board and sieve it, discarding any dried-out dough pieces. Add enough of the flour to form a firm but very pliable dough.

Using the heels of your hands, flatten the dough ball and knead it from the middle outwards, folding it in half after working it each time. Knead both sides, keeping a round shape; do not let it rest.

Cover the dough with an inverted bowl or slightly damp tea towel. Leave it to rest for 15 minutes to 3 hours.

Keep the dough that is not being worked covered at all times.

The pasta can then be flattened by rolling it through a machine or rolled with a rolling pin to then be formed into the desired shape.

− For tagliatelle, roll the sheet of pasta into a roll and cut slices as thick as you wish.

− For maltagliati ("badly cut"), cut the pasta into triangular or rhomboid shapes.

− For cavatelli, roll into a worm, cut 1 inch slices, roll with middle and forefinger and push away, making a wavey-edge shaped roll.

−For ravioli, stuff with ricotta, spinach, salt, pepper, egg all inside and serve in a sage and butter sauce.