Fettuccine

Step 1. The quickest way to make pasta dough is using a food processor. Tip in the flour, egg yolks and oil and pulse until the mixture is breadcrumb-like. Check the consistency and add a little extra egg yolk if the mixture looks very dry. You can add extra flour if the dough gets too wet, but adding liquid to dry dough is tricky. Keep pulsing until the mixture comes together into a dough. Tip the dough out and wrap it tightly in cling film, then chill it in the fridge for 30 minutes or so.

Step 2. Divide the dough into pieces about the size of a tangerine. Any bigger and the rolled pasta will be too big to manage. Dust the dough and pasta machine lightly with flour. With the pasta machine on the widest setting, roll the dough through with a swift and smooth motion. Fold each end in to meet in the middle then roll the dough back through the machine with the uneven unfolded edge going through the machine first. This'll help give the pasta sheets straight edges. Keep doing the same, feeding the dough through, folding and repeating until the dough is silky smooth.

Step 3. When the dough is smooth roll it through each setting, right up to the next to last notch. You can roll it to the thinnest setting if you want to make ravioli. Lay each finished sheet on a board and lightly dust with semolina flour before rolling the next piece of dough in the same way.

Step 5. With the dough well dusted, fold each sheet lightly back and forth, concertina-style, till you're left with a small rectangle. Now you can personalize your pasta into a ribbon shape of your choice.