This is a basic recipe to make lasagne and cannelloni sheets, tortellini, ravioli, fettuccine or tagliatelle. You can make a plain pasta dough or flavour it with herbs or vegetable purée to get a herb pasta or spinach pasta. The prepared pasta dough must be kneaded very well to make rolling of pasta simpler. The firmer dough is, better the pasta will be. The pasta dough can be used and cooked as soon as it is made or wrapped in plastic film and refrigerated for upto 2 days.

Ingredients
1 cup plain flour (maida)
4 tablespoons olive oil or oil
1/4 teaspoon salt

Method
1. Combine all ingredients in a bowl and knead into a very firm but smooth dough using very little water.
2. Rest dough under a wet muslin cloth for 15 minutes and use as required.