Pasta recipe (from the River Café cookbook) Makes about 1kg which serves 8 500g Tipo '00' flour, plus extra for dusting 1 tsp sea salt 4 large free range eggs 6 large free range egg yolks 50g fine semolina flour for dusting Put the flour and salt into a food processor, add the eggs and egg yolks, and pulse-blend with a dough hook until the pasta comes together into a loose ball of dough. Knead the dough on a flat surface lightly dusted with semolina and a little extra flour, for about 3 mins until smooth. If it is very stiff and difficult to knead then you may have to put it back in the processor and add another egg. Cut the dough into eight pieces, briefly knead into balls, wrap in cling film and leave to rest in the fridge for at least 20 mins. Set your pasta machine on the widest setting. Flour the work surface and push each piece of dough through the rollers 10 times, folding the sheet into 3 each time then turning it by a quarter and pushing it through the rollers again.