Fresh Pasta   Ingredients durum wheat or semolina flour 1 kg eggs 8 pc egg yolk 2 pc olive oil sq Method * Sieve the flour and salt onto a bench and make a well in the centre * Pour the beaten eggs and egg yolk into the well * Gradually incorporate the flour, adding oil only as needed to adjust the consistency * Pull and knead the dough until it is smooth and elastic (about 15 minutes) * Cover the dough with a damp cloth and allow to rest in a cool place for 1 hour * Roll out very thin and cut or use as required See this week's cooking tips section for how to best cook pasta Chef's Tip Durum wheat or semolina flour is best used for pasta; as it has the highest gluten content of all flours and it is this gluten that holds the pasta together and gives it, its springiness. If you cannot find either try a good bread flour, this will also have a relatively high gluten content To this basic recipe puréed spinach, tomato paste, squid ink or other flavours / colours may be added When making noodles: fettuccine etc, after cutting hang them over a clean broom handle or similar (flour it well) to dry out for at least two hours before using. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Easy Insalata Caprese Mozzarella and Tomatoes Recipe Asparagus Pasta and Pesto Recipe  Italian Osso Bucco Recipe  Creamy Pasta Recipe Greg Mushroom Ravioli