Pasta dough (Nigel Slater)

Italian ‘00’ flour 300g
salt ¼ tsp
eggs 3

Combine the flour and salt. Put the flour in a pile on a work surface or in a large mixing bowl. Break the eggs into a bowl and beat briefly. Make a well in the centre of the flour and pour in the eggs. Bring the mixture together with your fingers to form a soft dough, adding a little more flour if it sticks. Knead firmly until the dough is no longer sticky and is elastic to the touch. Wrap it in clingfilm and leave to rest in a cool place for 30 minutes before using.

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