For two people you need 200 grams of tipo 00 flour and 2 large eggs. That's it. For four people just double it. Want extra yellow, rich pasta? Add an extra egg yolk per 100 grams of flour. You'll also need a clean work surface or a large bowl, a pasta machine to roll out the dough and a knife or cutting attachment to shape the pasta.

This is the step people often skip and that's a shame. Wrap the dough in plastic wrap or cover it with an overturned bowl and let it rest for at least 30 minutes at room temperature. During resting the gluten relaxes, making the dough much easier to roll out later and preventing it from springing back. Use that time to start your sauce or set the table.

Using a cutting attachment on your pasta machine? Then the machine will cut the ribbons for you. Using a knife? Roll the pasta sheets loosely, cut them into thin or wide strips and shake them out into ribbons. For ravioli lay a sheet flat, place small mounds of filling on half of the sheet, fold the other half over and press the edges well. Then cut the ravioli out with a knife or a cutter. Place the shaped pasta on a lightly floured plate or drying rack while you finish the rest.

Serve the pasta on wide, deep pasta plates so there's enough room for the sauce and any finishing touches. A handful of Parmesan, some fresh basil or a drizzle of good olive oil completes the dish. Fresh pasta deserves a good plate and a table full of people. Put the pasta in the middle, provide a wide pasta tong so everyone can help themselves, and enjoy together.