How to make tagliatelle pasta

Ingredients - makes 600g 400g of pasta or 00 flour ½ tsp salt 4 eggs 1 tbsp olive oil Mix the flour and salt together and tip on to a work surface or board. Make a well in the centre. Mix together the eggs and oil and pour two-thirds into the well, reserving the rest Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk Starting from the outside, work the flour into the liquid until a dough forms. The dough is conditioned by its environment, so depending on the warmth of your kitchen and hands, you may need to add the remaining egg mixture if the dough doesn’t come together Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk Knead until it is smooth, firm and elastic (this will take 5-10 minutes) Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk Wrap in cling film and rest in the fridge for one hour before using. The dough will keep for up to 24 hours in the fridge if wrapped tightly first in cling film and then in foil Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk To roll by hand, cut the dough in half and roll it one half at a time on a lightly floured surface until as thin as you want it. This is quite hard, because the dough is so stiff, but possible Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk Then, to cut it into ribbons, roll the pasta into a pinwheel and, using a sharp knife, slice into strips 8-10mm thick Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk Done! When you want to eat it, bring a large pan of salted water to the boil and cook the tagliatelle for 3-4 minutes until al dente Photograph: Sarah Lee/Guardian Photograph: Sarah Lee/guardian.co.uk