When I was in my early twenties I took my little brother to 9 weeks of Italian cooking classes. Particularly to perfect a risotto and learn to make great pasta. I highly recommend doing this! A recipe can only do so much but you can only know when pasta dough is ready by the touch. I hope I can explain it simply enough for you to cook it like a pro!
6 Farm Fresh Eggs.
600g Tipo ‘00’ Flour.
Place the flour in a bowl, make well and add the eggs. Using a fork slowly mix incorporating the flour. Once folded through tip out onto a well floured board. Start kneeding the dough. This will take some arm muscles. Kneed until smooth. Shape into a disc, insert your thumb. If it comes out clean and not sticky it’s ready!! Otherwise keep kneeding guys. You’ll get there.
Shape into a disc, cover in cling film and rest in the fridge for half an hour.
Bring it out of the fridge and divide into 6 even pieces. Follow your pasta makers instructions.
Lay the paster sheets out on a floured table and allow to completely dry out before storing in sealed containers.