* 100 g Italian grade 'OO' flour or plain flour

===Method===
* Add all of the flour and 2 tablespoons of Mature cheese powder into a food processor and give it a whizz
* Add the whole egg and the yolk and blitz it until it resembles rice grains, about 2 minutes or so
* If it turns floury add a tiny drop of water
* Likewise, if it stays as wet dough, add a little more flour
* Once it's rice-like, knock out onto a lightly dusted worktop and Knead into a ball, place in a bowl and cover with a dampened tea-towel for an hour or so
* Divide into 3 or 4 balls, placing unused balls back in the covered bowl
* With a rolling pin, roughly roll out each ball so it fits into your pasta machine, and repeatedly run through the machine, from the thickest setting, to the final thickness
* It's useful if you can hang the pasta over a skewer until it's ready to use or it tends to stick together
* In the biggest pan you have (10 pints water / 1 lb pasta) bring water with a pinch of salt, to the boil - no oil required
* Once on a rolling boil, add the pasta, a quick stir with a chop-stick or long spoon to prevent sticking
* The texture you should be aiming for is al-dente - a little resistance when you bite; rabbit like! This only takes a few minutes with fresh pasta
* Once al-dente, remove, drain and serve
===By weight: ratio of flour to eggs===
To calculate the exact amount of eggs to flour, by weight, use 3 parts flour to 2 parts egg. To make a rich ''Royal pasta dough'', use only the egg yolks, reserving a little of the white should you need to moisten the dough a little.
If using this method, weigh the eggs first and then multiply that by 1.5 to calculate the amount of flour you will need.

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