• Sift the flour, salt and nutmeg into a basin. Make a bay in the centre and add the mixed eggs, oil and water.
• Mix together and work it to form a smooth dough.
• Cover with a damp cloth and allow to rest for 45 minutes before using.
• The paste may either be rolled by machine or with a rolling pin to the required thickness and cut into the appropriate shapes.

Pasta Verde

• Add 4 1/2 oz finely sieved cooked spinach to the flour at the same time as the liquid.

Pasta Rossa

• Add 4 1/2 oz concentrated tomato puree to the flour at the same time as the liquid.

Wholemeal Pasta

• Use 1.1 lb wholemeal flour sieved with 5 1/3 oz ordinary white flour and proceed as for Noodle Paste.