Fresh egg pasta

1. Firstly crack the eggs into a clean bowl. Place the '00' flour in a separate large clean bowl. Add the semolina and mix together with your hands. Make a hollow 'well' in the centre of the flour.

2. Lightly beat the eggs and pour the egg mixture into the centre of the flour. Mix well with a wooden spoon until the eggs are incorporated into the flour.

3. Once the eggs are incorporated, turn the dough out onto a clean, floured work surface. Knead the dough until it's smooth and elastic, about 10-15 minutes.

4. When you've finished kneading, wrap the dough in cling film and place it in the fridge to rest for at least half an hour.

5. To learn how to roll out and make check pout this video: http://www.bbc.co.uk/food/techniques/rolling_pasta_dough