Fresh pasta with truffle oil and basil leaves

• Sift the flour into the food processor bowl.
• Separate one of the eggs, add the yolk into the food processor bowl. Next add the other egg in the bowl as well.
• Add 1 teaspoon of olive oil to the food processor bowl.
• Add salt to season.
• Blitz the mixture by pushing it until it has become like breadcrumbs.
• Tip out the dough out onto a floured bench, then knead it until it forms a dough
• Place the dough into the stand mixer. Make sure you have inserted the dough hook. Use speed number 2 to need the dough for around 5 mins.

  Note: if you don't have a stand mixer and I'll walk you can do this bit by hand, with the added bonus of getting a good workout in 7- 10.
• Wrap the dough in clingfilm, label it with your name and place it in the fridge to rest for 30 minutes or more.
• Set up your pasta machine on your kitchen bench. Sprinkle a small amount of flour on your bench. Open your dough and place it onto the flowered bench. Cut to the dough into two pieces and re-wrap one of the pieces in clingfilm.
• Flatten the dough with your hand or a rolling pin so it is easier to feed through the machine. Roll the dough through the machine on the widest setting. Fold the dough in half and repeat. Keep folding and rolling the dough on the wider setting until you have a smooth rectangle.
• Put on your salted water to boil.
• Feed the pasta dough through the machine on each of the settings all the way to the penultimate setting.

  On the school pasta machines that will mean you will start on number seven (widest) then six, five, four, three, two, stop.
• Swap the handle to the cutting side of the machine. Feed the dough through the machine to cook the pasta into ribbons. Lightly flour the cut pasta so it is coated and does not stick to each other.
• Repeat this process with the second dough.
• Add the cut pasta to the boiling water, cook for 2 to 3 minutes until al dente.

Serving

• Add 2 teaspoons of truffle oil to your small metal bowl. Add in the cooked pasta and toss in the oil until glistening and coated thoroughly.
• Place 1/2 of the pasta on a plate and scatter basil leaves over the top. Repeat with a second plate.
• Add Parmesan shavings pepper and a drizzle of olive oil then serve straight away.