It’s very difficult to give exact quantities of flour and eggs because it depends on the egg size, humidity in the air and how much the flour will be absorbed.

A good rule of thumb is to use 1 egg for every 100 g of flour and that will make enough pasta for 1 person when making basic pasta dough.

So for 4 people:

400 g flour, plus extra for dusting

4 eggs


Make a well with your flour as in the picture; break the eggs into the well.

With a fork beat the eggs together until combined and then start incorporating some flour into the eggs, a little at a time, until the eggs are no longer runny.  Put the fork aside and get ready to use the palm of your hands until the dough is well mixed.

Remember from your classes that you might not need all of the flour so push some of it to one side as you can always add this in if needed.

When you feel that the dough has reached the right consistency, sprinkle the dough ball with flour and wrap with cling wrap and refrigerate up to 24 hours, but 15 minutes is also more than enough time for resting.