Serves 10 in 1.0 Hour, 30 Minutes

The difference between dried and fresh pasta is night and day - make it just once and you'll never want to go back to dried again!

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Separate two egg yolks and combine with the flour and the olive oil in a bowl, mix until you have a crumbling dough.

Beat the remaining 3 eggs and combine with the dough, then knead until smooth and soft - this should take about 5 minutes and once the dough is holding together tipping it onto a work surface will enable you to knead more easily.

Once the dough is soft and pliable wrap it in cling-film (to prevent it drying out) and rest for half an hour. If you're not using immediately place it in the fridge, and bring to room temperature before continuing.

Roll the dough out and cut as required. From here you can make any pasta, ideally using a pasta roller to obtain thin sheets.

Cook for between 1 and 3 minutes depending upon the type of pasta you make - unlike dried pasta, fresh takes a tiny amount of time to cook, so watch carefully.

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