Basic Pasta Dough

200g / 7oz plain white flour or strong white bread flour, plus extra for dusting
pinch of salt
2 eggs, lightly beaten
1 tbsp olive oil

Tomato Pasta: Add 2 tablespoons tomato puree to the flour when making the dough and use 1 1/2 eggs instead of 2.

Herbs Pasta: Add 3 tablespoons chopped fresh herbs to the flour.

Spinach Pasta: Squeeze out as much liquid as possible from 150g / 5 1/2 oz thawed frozen spinach or 225g / 8 oz fresh spinach blanched in boiling water for 1 minute. Chop finely and mix thoroughly with the flour.

Whole Wheat Pasta: Use 140g / 5 oz wholemeal flour sifted with 25g / 1oz plain white flour.

To make the pasta dough by hand, sift the flour and salt on to a clean work surface and make a well in the centre. Pour the eggs and oil into the well, then using your fingers, gradually combine the eggs and oil and incorporate the flour.

Turn out the dough on to a lightly floured work surface and knead until smooth. Wrap the dough in cling film and leave to rest for at least 30 minutes before rolling out or feeding through a pasta machine, as this makes it more elastic. Use as required.

Alternatively, if you wish to use a food processor. sift the flour into the bowl of the food processor and add the salt.

Pour in the eggs and olive oil. add any flavouring, and process until the dough begins to come together.