Weigh your ingredients out into a bowl, and mix them together

You shouldn’t need to knead it for long (a minute or so)… You are looking for a soft but not sticky dough

Wrap up the pasta dough in cellophane and put it in the fridge while you make a sauce (the pasta needs about 45 minutes in the fridge before you can roll it out)

To roll out the pasta, divide it into four pieces (put two back in the fridge, they are easier to roll cold)

Dusting your work top and rolling pin with plain flour, roll each piece out as thin as you can, turning the pasta piece round as you go to keep the thickness consistent

Your ideal pasta is thin-ish (uncannily not unlike the kind of pasta you can buy, maybe a little thicker!)

Once you have rolled a sheet of pasta, fold it up like a concertina so that you can cut it into long tagliatelle strips (make sure each is an even size)

Once each sheet is chopped up, unravel it carefully and pile it on a plate, sprinkled with some semolina

When all your pasta is rolled out and chopped, pop it back into the fridge covered with a damp tea towel or kitchen roll

When you are ready to eat, and your sauce is ready… Bring a pan of water to the boil and add lots of salt and olive oil.  Add the pasta and cook for 3 – 4 minutes or until al dente (it should have some bite)

Drain and reserve a jug full of the water

Mix the pasta in with your sauce – adding the hot pasta water if it looks a little dry

Good stuff to go with fresh pasta includes – tomato sauce or parsley & garlic sauce

Serve with your sauce, sprinkled with some garlicky breadcrumbs