Light dusting of unbleached plain flour, for the surface
600g 00 flour
6 large free range/organic eggs or 12 yolks
50g Semolina for dusting
TO MAKE HERB PASTA
2 tbsp fresh herbs (Rosemary, Sage, Basil or Parsley)
TO MAKE SPINACH PASTA
200g frozen or fresh spinach, cooked, drained and super finely chopped
TO MAKE MUSHROOM PASTA
40g dried porcini mushrooms, rehydrated, drained and super finely chopped
Place the flour on a board or in a bowl and make a well in the center - See Notes below.
Break the eggs into the well and beat with a fork until smooth. Using the tips of your fingers begin mixing the eggs with the flour slowly incorporating a little at a time until a smooth dough forms. Knead for three minutes cover with cling wrap and allow to rest for half an hour.
Once the dough has rested cut it into four pieces. Using a hand rolling pasta machine, working with one piece at a time and keeping the others covered, roll out each piece on a lightly floured surface.
Beginning with a narrow side of the rectangle, feed it through the pasta maker at the first (widest) setting, then fold it back and feed it through the pasta rollers again. Repeat the folding and rolling steps several times at the widest setting, before rolling pasta at increasingly smaller settings until it reaches the desired thinness, lay on top of each other with a light sprinkle of semolina to prevent sticking.
Cover the pasta with cling film and refrigerate until needed.
*To make any of the flavoured pastas, lightly blend the individual ingredients with the eggs.