9 secrets to perfect homemade pasta

• Always use ‘OO’ plain flour to make pasta – it's a fine ground flour suitable for bread, pizza and pasta.
• Fresh room-temperature free-range large eggs are a must.
• Prevent pasta from sticking together with a coarse ground all-purpose flour – dust the work surface, pasta maker and tray with rice flour or durum wheat semolina instead of the 'OO' flour in the recipe.

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"There are just so many things to say about pasta making, I want to shout it out!"

Kerrie Worner Recipe Editor

• If you're not confident mixing on a bench, use a bowl. Make a well in the centre of flour before adding the eggs and olive oil.
• It is important to knead the dough until it is smooth and elastic. This will take at least 5 minutes, don’t take short cuts.
• Avoid over-flouring the bench when kneading, add just enough so it doesn’t stick to the bench. If your dough is feeling too dry, add a few drops of olive oil.

• Don’t over-flour dough as you fold and pass back through the pasta machine.
• Divide your pasta dough into quarters when processing through the machine – be sure to cover those you're not working with plastic wrap so it doesn't dry out.
• When cooking, drop into boiling water. Keep a watchful eye to ensure your pasta is al dente 

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These 5 tricks will make your pasta so much better