Instructions: Sift the flour into a heap on a work surface and make a well in the centre.

Put the eggs spinach oil and salt into the well and mix together with the fingers.

Gradually work in the flour to form a crumbly dough.

Knead to a firm but pliable dough adding a few drops of water as necessary.

Knead for 10 minutes until smooth and elastic.

Cover and leave to rise for 1 hour.

Roll out the dough on a lightly floured surface first in one direction and then in the other continuing until the pasta is paper thin.

Shape and use as required

This pasta is softer than plain pasta and frequent flouring of the work surface may be necessary.

Makes 350g

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