Argentina’s passion for red meat and wine is closely followed by their love of pasta. Across the country menus feature a variety of pasta dishes that the Italian immigrants of the late nineteenth and early twentieth century brought with them.

1 egg per cup of flour with the addition of two extra egg yolk (1 cup of flour per person)

Olive oil

Salt

Water

Make a well in the centre of the flour, add the eggs then begin mixing the dough together. Adding tepid water and olive oil as you go. Only add a splash of olive oil - too much and it will be harder to roll as the mixture will split and become less flexible.

Once the dough has formed it should not stick to your hands when you touch it.

The pasta should then be placed in the fridge for at least one hour to set and chill before rolling.

Begin rolling out the pasta using a pasta machine or rolling pin. If using a pasta machine roll through until thin about 4mm.