Pasta

1. Place flour on bench or board in a mound.

2. With the collective tips of your fingers press your fingers into the centre of the flour and create enough space in the centre of the flour to crack your eggs.

3. Crack the room temperature eggs in the centre of the flour.

4. With a fork gently whisk the eggs, then start bringing in a little of the flour and whisk into the egg.

5. Once the egg / flour mixture thickens to the point the fork becomes hard to remove from the mixture flour the tips of your fingers on one of your hands and incorporate the remaining flour.

6. Once the flour has been incorporated into the egg start using the palm of your hand to knead the dough. You will be kneading for approximately 7 minutes.

7. When finished kneading lightly flour the outside of the dough ball and tightly wrap in cling film and set to the side for 10 minutes.

8. Time to flatten with either a rolling pin or pasta attachment. Cut off a small portion of the dough and flatten to the desired thickness and allow to dry without touching.

9. To cook either drop into some boiling salted water and boil for 7 minutes. As lasagna sheets layer into your lasagna layers and bake for 30 min at 170oc.

NOTE: Ensure you have a relatively moist bolognaise sauce to allow the pasta sheet to soak up the liquid.