"This recipe forms the base from which you can make any pasta," says Mitch Orr. "It's perfect for long pasta (spaghetti, tagliatelle) and, with the addition of extra egg yolks, becomes more malleable for ravioli. If you have a large pasta machine you can roll the whole batch at once; however, if you have a small machine, roll about 100gm of dough at a time. It may also help to make the basic dough a little wetter to avoid putting too much stress on your pasta machine." This recipe makes 600 gm.