Fabrizio’s hand-rolled pasta strands

Method

1. Put the flour in a large bowl and add the salt and oil. Add a little cold water, a splash at a time (you may not need all of it), and mix it into the flour with a wooden spoon. When the dough starts to come together and the spoon is rendered useless, put the dough onto a large wooden board and knead it with your hands. Put the crumbs into a bowl and add a splash more water. Bring that amount into a dough with your hands and then mix the two together. Add a little more flour as necessary and knead for a good 10 minutes until the ball is smooth. Wrap in cling film (plastic wrap) and leave to rest for 30 minutes. (In summer I put it in the fridge but you can leave it out in winter.)
2. Keep the bulk of the dough wrapped in cling film so that it doesn’t dry out. Cut a palm-sized piece off and put it onto the table, then roll it out with a rolling pin to a thickness of 3 mm. They should be like thick lengths of spaghetti. Use a pizza cutter to cut the piece into 5 mm- wide strips. Use your hands to roll the strips into long strands, stretching them as you roll by spreading your fingers out. Leave them separated from one another on a floured board. They can rest here for a few hours or overnight before cooking. To cook, bring a pan of salted water to the boil and cook for 8–10 minutes.