200 grams tipo 00 flour
2 eggs at room temperature

Mix all ingredients in a mixer or by hand till well combined. The dough needs to be dry to touch, if it’s wet the pasta won’t roll through the pasta roller

divide dough into 2 portions to work with, place a damp tea towel over the ball of dough you’re not using

smooth the dough through the machine. This means rolling and folding the dough over itself about 5 times on the largest setting, roll out to your desired thickness. I have a marcato manual pasta roller and I usually roll my pasta out to the 4th or 5th setting depending on what your using it for

Coloured Pasta Dough

To make orange pasta at roughly 50 grams of cooked and blended carrots to the dough before mixing
To make green pasta at roughly 50 grams or a large handful of boiled and blended spinach before mixing

Pro Tips
check out Marcato for recipe ideas or tips
100 grams per 1 egg is the basic ratio for making pasta and this is considered 1 serve
blending the flour with half tipo 00 and half semolina is how most Italians I have met make their pasta and gives it a deeper yellow colour
if you are unable to find tipo 00, its a very soft wheat flour, I have used all purpose flour and it turned out fine, but I’m sure any Italian Nonna would have been shaking their head