Sift the ’00’ flour, 25g (1oz) of the semolina flour and the pinch of salt into a bowl. Make a well in the centre of the flour, break in one whole egg and two egg yolks into the centre, together with the extra-virgin olive oil and the cold water and mix everything together.

When the dough is at a crumbly stage (before you form it into a ball) check to see if there is enough moisture in it. If there is not, add the remaining egg yolk and maybe even an extra egg white. It is difficult to be exact with the quantity of liquid, as it depends on the size of the eggs and the brand of flour.

Knead the dough for 8-10 minutes or until it is really smooth and silky, see my Tip, above left. Wrap it well in cling film and let it rest for 30 minutes before rolling. Divide the dough into three pieces – keep two covered in cling film while you roll the other piece into a length that is 1-2mm (about 1/8in) thick. As a guide, you shouldn’t be able to read the lettering on a matchbox through the pasta. If the pasta is rolled too thinly it will be too sloppy and won’t be strong enough to hold the sauce.

Using a knife or pizza wheel, cut into ¼in (5mm) strips for noodles or tagliatelle. Pappardelle are the widest of the noodles, they should be cut to a width of 15mm (about »in) with a crimped-edge cutter. Toss the cut pasta in the extra semolina flour and then place them on a tray that is also sprinkled generously with semolina flour. Repeat with the remaining pasta dough.

The pasta is best if the strips are allowed to dry out for at least an hour in the fridge or cool place.

It can be kept for up to three days in the fridge.